2 med. acorn squash (1 to 1 1/2 lbs.)
1 lb. lean ground beef
1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, minced
1 can (16 oz.) whole tomatoes, drained and chopped
1 tsp. oregano
1 egg, slightly beaten
1 c. rice, cooked
1 tsp. salt
1/2 tsp. pepper
1 c. grated Cheddar cheese

Scrub squash. Pierce whole squash with fork several times. Microwave squash 12 to 15 minutes on high. Turn over midway during cooking. Set aside.

Crumble beef in a 1 quart casserole dish and add celery, onion, garlic, oregano, salt and pepper. Microwave for 5 minutes, stirring twice during cooking. Drain. Add tomatoes, egg and rice. Set aside.

Cut squash in half and scoop out seeds. Check for uncooked areas. If squash is not tender, cover with plastic wrap and microwave until tender. Fill squash with meat mixture and place on a large plate. Microwave 5 to 8 minutes until heated thoroughly. Give dish 1/2 turn during cooking. Top with Cheddar cheese and microwave 1 to 2 minutes until cheese is melted.