Beef Stuffed Acorn Squash

1 medium acorn squash

1/2 lb ground beef

2 tbsp chopped onion

2 tbsp chopped celery

2 tbsp all purpose flour

1/4 tsp salt

1/4 tsp ground sage

3/4 cup milk

1/2 cup cooked rice

1/4 cup shredded sharp American cheese

Cut squash in half; discard seeds. Sprinkle squash with a little

salt. Bake, cut side down, in a preheated 350 degree oven

for 45-50 minutes or until tender. Cook beef, onion, and celery until

meat is brown. Drain off fat, Stir in flour, salt, and sage. Add milk.

Cook and stir till thickened and bubbly. Stir in rice. Turn squash cut side up

in baking dish; fill with stuffing. Bake for an additional 30 minutes.

Top with cheese; bake 3 minutes. Makes 2 servings.

If you are in a hurry, place the squash halves in a microwave safe baking dish

and about 1 inch of water. Cover with plastic wrap and microwave on HIGH

for 5-6 minutes or until the squash is tender. Continue the stuffing preparation

and final baking as directed above.