Yield: 4 Servings
2 med Acorn squash
3/4 lb Lean ground beef
1/4 cup Chopped onion
1/4 cup Chopped celery
3 tablespoon Flour
1/2 teaspoon Salt
1/4 teaspoon Ground sage
1 cup Milk
3/4 cup Cooked rice
1/4 cup Shredded Colby or Cheddar cheese
Cut each squash in half; discard seeds. Place cut side down in a 3 quart rectangular baking pan. Bake in preheated 350 F oven 50-55 minutes or until tender. Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. Blend in flour, salt and sage. Stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Stir in cooked rice. Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. Return to oven and bake an additional 30 minutes. Top with cheese; bake 3 minutes longer.
Yield: 3 servings.