Ingredients
3 medium acorn squash6 teaspoons butter2 cups cubed cooked chicken1-1/4 cups (5 ounces) shredded cheddar cheese1 can (4 ounces) chopped green chiles1/2 cup chopped celery1/2 cup sour cream1/3 cup chopped green onions1 can (2-1/4 ounces) sliced ripe olives, drained1/2 teaspoon paprika1/4 teaspoon pepper1 medium ripe avocado, peeled and cut into 12 slices6 tablespoons slivered almonds, toasted
Preparation
Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes.
Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash.
Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.
