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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a pretty one dish meal where the dish is edible. Or serve surrounded by your favorite pasta noddles. 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 1/2 ounce) 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.
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