Chicken in Acorn Halves

This is a pretty "one dish" meal where the dish is edible. Or serve surrounded by your favorite pasta noddles.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  acorn squash (approx 1 1/2 lbs each)
• 4  tablespoons butter or 4  tablespoons margarine
• 2  cups  cubed  cooked chicken
• 4  green onions, chopped without tops
• 1 (2 1/2ounce) can  sliced green olives
• 1 1⁄3 cups  grated cheddar cheese
• 1⁄2 cup  chopped celery
• 1 (4 ounce) can green chilies, diced
• 1  teaspoon ground cumin
• 1  teaspoon  garlic salt
• 1⁄4 teaspoon lemon pepper
• 1⁄2 teaspoon paprika
• 1⁄2 cup sour cream
• 1  medium  ripe avocado, pitted and cut into 8 slices
• 1⁄2 cup  toasted sliced almonds

Directions

1. Cut each squash in half lengthwise, remove seeds and cut a thin slice off the bottom so they will"sit" nicely when served.
2. Spread butter over entire cavity of each half and place cut side down on a cookie sheet.
3. Bake at 350 degrees for 45 minutes.
4. While the squash is baking, combine all the remaining ingredients except the avacado and almonds.
5. Mix well.
6. When squash is finished, remove from oven, turn upright and fill with equal amounts of filling.
7. Top each half with 2 slices of avacado and sprinkle with almonds.
8. Return to oven and bake for 25 minutes.