Beef-Stuffed Acorn Squash

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

Step-by-step instructions

1. 1

   Cut squash in half.

2. 2

   Discard seeds and sprinkle squash with a little salt.

3. 3

   Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes.

4. 4

   Cook beef, onion, and celery till meat is brown.

5. 5

   Drain off fat.

6. 6

   Stir in flour, salt and sage.

7. 7

   Add milk.

8. 8

   Cook and stir until thickened and bubbly.

9. 9

   Stir in rice, olives and almonds.

10. 10

    Turn squash cut side up in dish; fill.

11. 11

    Bake, uncovered, at 350 degrees for 30 minutes.