Stuffed Squash With Cheese Sauce - cooking recipe

Ingredients

3 yellow or acorn squash (2 lb. total)
1 Tbsp. oil
1 clove garlic
1/2 c. long grain rice (white or brown)
1/8 tsp. pepper
2 Tbsp. butter
2 Tbsp. flour or cornstarch
1/4 tsp. dry mustard
1/4 tsp. salt
dash of black pepper
dash of cayenne pepper
1 c. milk
1/4 c. Parmesan cheese

Preparation

Wash squash; cut off and discard stem.
Cut squash in half lengthwise and scoop out seeds.
In medium skillet with tight fitting cover, bring 2 cups water and 1 teaspoon of salt to boil. Add squash, cut side down, and cook over medium heat 5 minutes or until tender (but not mushy).
Drain well.