MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 Chopped onion
      2 tb Chopped celery
      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  Shredded Cheddar cheese
 
  Set oven @ 375ºF/190ºC.
  
  Invert squash in an 11" X 7" baking dish. Add water and
  cover with foil. Bake until tender, 50-60 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 @ 350ºF/175ºC for 30 minutes. Remove from
  oven; sprinkle with cheese and bake 3-5 minutes longer
  or until cheese is melted.
  
  Jean Gaines, Bull City, Arizona
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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