1 med. acorn squash (1 lb.)
1/2 lb. ground beef
2 tbsp. chopped onion
2 tbsp. chopped celery
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground sage
3/4 c. milk
1/2 c. cooked rice
1/4 c. (1 oz.) shredded sharp American cheese

Cut squash in half; discard seeds. Sprinkle squash with a little salt. Bake, cut side down, in 10x6x2 inch baking dish at 350 degrees until tender, 45 to 50 minutes. Cook beef, onion and celery until meat is brown. Drain off fat. Stir in flour, salt, and sage. Add milk. Cook and stir until thickened and bubbly. Bake, uncovered, at 350 degrees for 30 minutes. Top with cheese; bake 3 minutes. Makes 2 servings.

MICROWAVE COOKING DIRECTIONS: Pierce whole squash with a cooking fork several times. Place on paper toweling. Cook in a countertop microwave oven until tender, 7 to 8 minutes; turn after 4 minutes. Set aside.

Crumble meat in a 1-quart glass casserole; add onion and celery. Micro-cook, covered, until vegetables are tender, 4 minutes, stirring twice. Drain off fat. Stir in flour, salt and sage. Add milk; micro-cook, uncovered, until bubbly, 2 to 3 minutes, stirring every 30 seconds. Stir in rice.

Halve squash; discard seeds. Fill squash halves with meat mixture. Place in a 16x6x2 inch glass baking dish or individual bakers. Micro-cook, uncovered, until hot, about 4 minutes. Top with cheese; micro-cook 30 seconds longer.