Stuffed Acorn Squash

It can't truly be autumn without some stuffed squash, right?! This was a yummy quick recipe that turned out lovely. I even sped thing up a bit by microwaving the squash to soften it up a bit.

Stuffed Squash (Kathy's Pumpkin Patch)

1 medium acorn or 2 sweet dumpling squash 1 tablespoon butter, melted 2 tablespoons brown sugar ¼ teaspoon salt, divided 1/8 teaspoon pepper ½ pound ground beef 2 tablespoons all-purpose flour ¾ cup milk 1 cup Stove Top Stuffing ¼ cup shredded cheddar cheese Cut squash in half; discard seeds. Place squash cut side down in an 11 in. x 7 in. x 2 in. baking pan; add ½ inch hot water. Bake, uncovered, at 350 degrees for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, ¼ teaspoon salt and pepper. Bake 30-40 minutes longer or until squash is tender. Meanwhile, in a skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in flour and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in stuffing mix. Spoon into squash halves. Bake, uncovered, for 25 minutes. Sprinkle with cheese. Bake for 5 minutes longer or until cheese is melted. Yield: 2 servings if acorn (sweet dumpling squash will stuff 4)