• 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)