Arizona Chicken In Acorn Squash

• 3 medium acorn squash
• 6 teaspoons butter
• 2 cups cubed cooked chicken
• 1-1/4 cups (5 ounces) shredded cheddar cheese
• 1 can (4 ounces) chopped green chiles
• 1/2 cup chopped celery
• 1/2 cup sour cream
• 1/3 cup chopped green onions
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 medium ripe avocado, peeled and cut into 12 slices
• 6 tablespoons slivered almonds, toasted

1. Preheat oven to 350u0b0. 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.
2. , cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes.
3. Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash.
4. Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

acorn squash, butter, chicken, cheddar cheese, green chiles, celery, sour cream, green onions, olives, paprika, pepper, avocado, slivered almonds

Taken from www.tasteofhome.com/recipes/arizona-chicken-in-acorn-squash/ (may not work)