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2 medium acorn squash (1 to 1
1/2 lb.)
1 lb. ground beef
1/2 c. chopped onion
1 (16 oz.) can whole tomatoes,
drained and chopped
1/4 c. chopped celery
1 clove garlic, minced
1 tsp. oregano
1 egg, slightly beaten
1 c. rice, cooked
1 tsp. salt
1/2 tsp. pepper
1 c. grated Cheddar cheese

Scrub squash. Pierce whole squash with a fork several
times. Microwave squash 12 to 15 minutes. Turn over during
cooking. Set aside. Crumble beef in a 1 quart casserole dish
and add celery, onion, garlic, oregano, salt and pepper.
Microwave for 5 minutes, stirring twice during cooking. Drain.
Add tomatoes, egg and rice. Set aside. Cut squash in 1/2 and
scoop out seeds. Check for uncooked areas. If squash is not
tender, cover with plastic wrap and microwave until tender.
Fill squash with meat mixture and place on a large plate.
Microwave 5 to 8 minutes until heated through. Give dish 1/2
turn during cooking. Top with Cheddar cheese. Microwave for 1
to 2 minutes.

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