Recipe - Beef Stuffed Acorn Squash

2 md Acorn squash
Three fourths pound Lean ground beef
One fourth cup Chopped onion
One fourth cup Chopped celery
3 tablespoon Flour
One half teaspoon Salt
One fourth teaspoon Ground sage
1 cup Milk
Three fourths cup Cooked rice
One fourth 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 350øF oven 5055
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. Typed in MMFormat by cjhartlin@email.msn.com Source:
Ontario Milk Marketing Board

Posted to MMRecipes Digest by "Cindy Hartlin"
cjhartlin@email.msn.com on Sep 13, 1999