Using a medium saucepan, heat oil over medium heat. Add onion, garlic, and jalapeno, and cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add spinach or kale and cook, stirring often, until wilted, about 3 minutes.
Add water, squash, rice, and dry seasoning and bring to a boil. Reduce heat, cover, and simmer until rice and squash are tender and liquid is absorbed, about 20 minutes (if using brown rice, about 30 minutes). Fluff rice with fork and stir in parsley and green onions.