2 acorn squash (about 1 1/2 lbs. each)
4 tsp. butter
2 c. cooked cubed chicken
1/3 c. chopped green onion
1 1/3 c. grated cheddar cheese
1/2 c. chopped celery
1 (1/4 oz.) can diced green chiles
1 tsp. cumin
1 tsp. garlic salt
1/4 tsp. lemon pepper
1/2 tsp. paprika
1/2 c. sour cream
1 med. ripe avocado
1/2 c. toasted sliced almonds
1 (2 1/2 oz.) can sliced olives

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.