Cut each squash in half; discard seeds. Place cut side down in a 3 quart rectangular baking pan. Bake in preheated 350F oven 50-55 minutes or until tender. Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. Blend in flour, salt and sage. Stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Stir in cooked rice. Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. Return to oven and bake an additional 30 minutes. Top with cheese; bake 3 minutes longer. Yield: 3 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Ontario Milk Marketing Board Posted to MM-Recipes Digest by "Cindy Hartlin" on Sep 13, 1999