Stuffed Squash for Two

1 medium acorn squash
1 Tbsp light butter, melted
2 Tbsp Spenda® brown sugar blend
3/4 tsp salt
1/8 tsp black pepper
1/2 lb ground beef (93-95% lean)
3 Tbsp celery, chopped
3 Tbsp onion, finely chopped
2 Tbsp all purpose flour
1/2 tsp dried sage
3/4 cup skim milk
1/2 cup seasoned croutons
1/4 cup reduced fat cvheddar cheese

Preheat oven to 350º F. Cut squash in half; discard seeds. Place squash cut side down in an 11"x7"x2" baking pan; add 1/2 inch of hot water. Bake uncovered for 30 minutes.

Drain water from pan; turn squash cut side up. Brush with melted butter; sprinkle with brown sugar, 1/4 tsp salt and pepper.

Bake 30-40 minutes longer or until squash is tender.

Meanwhile, in a skillet, cook beef, celery, and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage 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 croutons. Spoon into squash halves.

Bake uncovered for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user KAYLEIGH0399.