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      Title: Beef Stuffed Acorn Squash
 Categories: Squash, Beef, Vegetables, Herbs, Cheese
      Yield: 4 Servings

      2 sm Acorn squash;
           - halved, seeded
    1/2 c  Water
    1/2 lb Ground beef
      2 tb Onion; chopped
      2 tb Celery; chopped
      2 tb A-P flour
    1/2 ts Salt
    1/2 ts Rubbed sage
    3/4 c  Milk
    1/2 c  Cooked rice
    1/4 c  Cheddar cheese; shredded

  Set oven @ 375 F/190 C.

  Invert squash in an 11x7" baking dish. Add water and cover with
  foil. Bake until tender, 50 to 60 minutes.

  Meanwhile, cook beef, onion, and celery over medium heat until no
  longer pink; drain. Stir in the flour, salt, and sage until
  blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or
  until thickened and bubbly. Stir in rice.

  Transfer squash to a baking sheet. Fill cavity with meat mixture.
  Bake @ 350 F/175 C for 30 minutes. Remove from oven; sprinkle with
  cheese and bake 3 to 5 minutes longer or until cheese is melted.

  Recipe by Jean Gaines, Bull City, Arizona

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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