Stuffed Acorn Squash for Two

1 medium acorn squash
1 T. butter, melted
2 T. brown sugar
3/4 tsp. salt, divided
1/2 tsp. pepper
1/2 lb. ground beef or sausage
3 T. each chopped onion & celery
2 T. flour
1/2 tsp. sage
3/4 c. milk
1 c. croutons
1/2 c. shredded cheddar cheese

Heat oven to 350 degrees.
Cut squash in half; scoop out seeds & goo.Place cut side down in baking pan, add 1/2 c. hot water. Bake 30 minutes. Drain water, turn squash over. Brush with butter; sprinkle with brown sugar, 1/4 tsp. salt & pepper. Bake 30-40 minutes longer or until tender.
Cook ground beef, onion & celery, drain. Stir in flour, sage & salt. Gradually stir in milk. Bring to boil; cook & stir 2 minutes or until thickened. Remove from heat; stir in croutons. Spoon into squash halves. Bake, uncovered, 25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer.