Ingredients
- 2 acorn squash (about 1½ lbs. each)
- 4 tsp. butter
- 2 c. cooked cubed chicken
- ⅓ c. chopped green onion
- 1⅓ c. grated cheddar cheese
- ½ c. chopped celery
- 1 (1/4 oz.) can diced green chiles
- 1 tsp. cumin
- 1 tsp. garlic salt
- ¼ tsp. lemon pepper
- ½ tsp. paprika
- ½ c. sour cream
- 1 med. ripe avocado
- ½ c. toasted sliced almonds
- 1 (2½ oz.) can sliced olives
Instructions
- Cut acorn squash in half crosswise. Remove the seeds. Cut a thin slice off bottom of each half so halves stand upright. Top each half with 1 teaspoon butter spread over cavity.
- Bake at 350 degrees for 40 minutes or until tender when pricked with fork.
- For filling: Combine chicken, green onion, ripe olives, cheddar cheese, celery, green chiles, cumin, garlic salt, lemon pepper, paprika, and sour cream. Mix well. Remove squash from oven. Set each half upright.
- Fill cavity with equal amount of filling. Slice avocado into 8 slices. Top each piece with 2 slices of avocado. Sprinkle with almonds. Bake for 20-25 minutes at 350 degrees.