Acorn Squash Stuffed with Wild Rice

1 Squash per 2 people
1 1/2 c Rice stuffing per squash
Easy cheese sauce:
1/2 lb Grated brick cheese
Hellman's mayo
Good mustard

Bake the squash halves in a 375 oven, upside down in a pan with a little water for 20 minutes. Turn them right side up and finish for 10 minutes more, until tender but not dried out. Use a variant of fish or bird wild rice stuffings (above) or a mixture with ground meat or chopped leftover chicken in it. Add a can of unmixed cream of mushroom soup to the rice mix. Stuff the squash cavity full, packing it down and press buttered breadcrumbs on it. Heat thoroughly in oven over hot water (about 10 minutes). Pass easy cheese sauce with it.

Cheese sauce: Melt grated cheese in double boiler. Add 1/4 as much mayo as the amount of cheese you used, just roughly by eye and taste.

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