Beef Stuffed Acorn Squash - cooking recipe

Ingredients

2 medium acorn squash
3/4 lb lean beef, ground
1/4 cup onion, Chopped
1/4 cup celery, Chopped
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon sage, Ground
1 cup milk
3/4 cup rice, Cooked
1/4 cup colby or 1/4 cup cheddar cheese, Shredded

Preparation

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.