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

Pierce whole squash with a cooking fork several times. Place on paper toweling. Cook in microwave until tender, 7-8 minutes. Turn after 4 minutes; set aside.

Crumble meat in a 1-quart casserole; add onion and celery. Cook in microwave 4 minutes. Drain off fat. Stir in flour, salt, sage; add milk. Microwave 2-3 minutes, stirring every 30 seconds. Stir in rice.

Halve squash; discard seeds. Fill squash halves with meat mixture. Place in a 10x6x2 inch glass dish. Microwave uncovered until hot (4 minutes). Top with cheese. Microwave 30 more seconds.