For this recipe I used an acorn squash that I had gotten from our local country market. In the fall they were selling butternut, acorn and spaghetti squash as well as pie pumpkins for $1.00. So I stocked up. I kept them cool in my basement and they lasted most of the winter! Its great when you can find a deal like that on local produce! Its even better when the produce keeps so long!
I was really attracted to this recipe with the colors! The darkness of the rice and the brightness of the acorn squash! I just love the contrast. I found this delicious recipe here. The only thing I changed from the original recipe is I added pumpkin seeds instead of pecans. We have a nut allergy in the house so we steer clear of peanuts and tree nuts! I also used dried thyme instead of fresh.
This recipe was easy to make and tasted wonderful! Head on over to A Spicy Perspective to get the full recipe! You won’t be disappointed!