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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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