1 med. acorn squash (1 lb.)
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. cheese (1 oz.)

Cut squash in half. Discard seeds. Sprinkle squash with a little salt. Bake cut side down in 10 x 6 x 2 inch baking dish at 350 degrees until tender, 45-50 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. Stir in rice. Turn squash cut side up in dish. Fill. Bake uncovered at 350 degrees for 30 minutes. Top with cheese. Bake 3 minutes.