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Spaghetti Squash with Mushrooms and Shrimp

Ingredients
  • 2 pounds spaghetti squash
  • 4 ounces fresh mushrooms
  • 1 pound medium shrimp
  • 2 tablespoons margarine
  • 1 1/2 tablespoons flour
  • 3/4 cup milk
  • 1 tablespoon dry sherry
  • 1/2 cup grated parmesan cheese
  • fresh ground black pepper
  • 1/4 cup corn flake crumbs
Instructions

Boil shrimp with seasonings, let cool then peel and devein. Cut shrimp into small pieces, or shred. Set aside. Weigh squash, determine microwave time at 6 minutes per pound. Place squash, whole, on a glass pie plate. Microwave on high for 2 minutes, pierce rind in 4-6 places with an ice pick. Turning squash over, halfway through cooking, microwave on high for the time determined. Let stand while preparing the rest of the recipe. Place mushrooms in a 2-cup glass measure, cover with vented plastic wrap. Microwave on high 1 3/4 minutes. Remove mushrooms and add 1 tablespoon margarine to liquid. Blend in flour with a wire whisk, then add milk. Whisking midway through cooking, microwave on high for 2 minutes, or until thickened. Stir in sherry, cheese and pepper. Add cooked mushrooms and shrimp, mix well. Cut squash in half, remove seeds. Use a fork to scrape strands of squash from the rind. Place strand in a 1 1/2 qt casserole, pour mushroom sauce over squash, toss to combine. Place remaining 1 tablespoon margarine in a custard cup, microwave on high 30 seconds, or until melted. Blend in corn flake crumbs. Distribute over the top of squash. Microwave on high for 1 minute, or until hot.

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