Stuffed Squash For Two

• 1 medium acorn squash
• 1 tablespoon butter, melted
• 2 tablespoons brown sugar
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1/2 pound ground beef
• 3 tablespoons chopped celery
• 3 tablespoons chopped onion
• 2 tablespoons all-purpose flour
• 1/2 teaspoon rubbed sage
• 3/4 cup 2% milk
• 1 cup salad croutons
• 1/4 cup shredded cheddar cheese

1. Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water.
2. Bake, uncovered, at 350u0b0 for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender.
3. Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

acorn squash, butter, brown sugar, salt, pepper, ground beef, celery, onion, flour, sage, milk, salad croutons, cheddar cheese

Taken from www.tasteofhome.com/recipes/stuffed-squash-for-two/ (may not work)