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 email@example.com Source: Ontario Milk Marketing Board Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 4|
|Calories from Fat: 104 (24%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 63.2mg||19 %|
|Sodium 117.3mg||4 %|
|Potassium 1119.6mg||29 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 53.8g|
|Protein 24.2g||35 %|
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Calories per serving: 432
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