1 lg. acorn squash
1 lb. ground beef
1/4 c. onion
1/2 c. celery
4 tbsp. flour
1/2 tsp. salt
1/2 tsp. ground sage
1 1/2 c. milk
1 c. cooked rice (about 1/2 c. uncooked)

Cut squash in 1/2 lengthwise. Clean out seeds. Place squash in a microwaveable bowl, skin side up with about 1/2 inch of water in bowl. Pierce the top of skin to vent. Microwave on high until tender (15 to 20 minutes approximately). Meanwhile brown ground meat, onion and celery. Drain. In separate bowl, mix flour, salt, sage and milk. Pour into ground meat mixture and cook in pan until thick. Add 1 cup cooked rice. Fill squash halves (pile high). Top with sharp cheese. Bake at 350 degrees for 20 minutes.