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Arizona Chicken in Acorn Squash

Give stuffed acorn squash a taste of the Southwest with this comforting recipe. We love the crunch of the toasted almonds, heat of green chiles, and creamy texture of avocado. —Martha Sparlin, Albuquerque, New Mexico
  • Total Time
    Prep: 50 min. Bake: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
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