Beef-Stuffed Acorn Squash

Savory and attractive dinner for two. Paired with a salad it's a complete meal. I've adapted this recipe from one in the "BH&G All-time Favorite Casseroles" cookbook from the '70's.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 1  acorn squash
• 1⁄2 lb ground beef
• 2  tablespoons onions, chopped
• 2  tablespoons celery, chopped
• 2  tablespoons flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon sage (to taste) or 1⁄2 teaspoon poultry seasoning (to taste)
• 3⁄4 cup milk
• 1⁄2 cup rice, cooked
• 2  tablespoons  almonds, slivered (optional)
• 2  tablespoons green olives, sliced (optional)
• 1⁄4 cup cheddar cheese or 1⁄4 cup cheese, of choice

Directions

1. Cut squash in half.
2. Discard seeds and sprinkle squash with a little salt.
3. Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes.
4. Cook beef, onion, and celery till meat is brown.
5. Drain off fat.
6. Stir in flour, salt and sage.
7. Add milk.
8. Cook and stir until thickened and bubbly.
9. Stir in rice, olives and almonds.
10. Turn squash cut side up in dish; fill.
11. Bake, uncovered, at 350 degrees for 30 minutes.