Preheat the oven to 350 degrees.

Prepare the orzo pasta according to the package directions and cook it to the al dente stage. Set aside.

Wash and slice off about ½ inch off the top of each tomato and slice off about ⅛ inch off of the bottom, so it will sit flat. Use a grapefruit spoon or a sharp knife to scoop out the tomato pulp. Be sure to leave at least ½ inch of shell intact. Discard the pulp and sprinkle the inside of each tomato with a pinch of salt. Set aside.

Melt the butter in a large skillet over medium heat. Add the onions and cook for about 5 minutes or until they are softened. Add the almonds and cook for 2-3 minutes or until they are toasted. Add the garlic and cook for about 30 seconds. Add the spinach, cover and cook for 2-3 minutes or until it is wilted.

Remove from the heat and add the cooked orzo, pesto, ½ teaspoon of salt, 1 tablespoon of lemon juice and the parmesan cheese. Mix well to combine.

Place the tomatoes in a baking dish, which has been sprayed with non-stick cooking spray. Fill each tomato with the orzo mixture (an ice cream scoop works well for this) and sprinkle with a little more parmesan cheese if desired. Bake for 30 minutes and serve immediately.