Ingredients
1 medium acorn squash1 tablespoon butter, melted2 tablespoons brown sugar3/4 teaspoon salt, divided1/8 teaspoon pepper1/2 pound ground beef3 tablespoons chopped celery3 tablespoons chopped onion2 tablespoons all-purpose flour1/2 teaspoon rubbed sage3/4 cup 2% milk1 cup salad croutons1/4 cup shredded cheddar cheese
Preparation
Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water.
Bake, uncovered, at 350° 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.
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.
Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
