Stuffed Squash for Two

1 medium acorn squash
1 Tbsp butter, melted
2 Tbsp brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 Tbsp chopped celery
3 Tbsp chopped onion
2 Tbsp all purpose flour
1/2 tsp rubbed sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese

Cut squash in half; discard seeds. Place squash cut side down in an 11x8 baking pan; add 1/2" of 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, 1/4 tsp salt and pepper.  Bake 30-40 minutes longer or until squash is tender.

Meanwhile, in a skillet, cook the 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 the 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.