Spaghetti Squash with Mushrooms and Shrimp
2% (low fat)
corn flake crumbs
Boil shrimp with seasonings, let cool then peel and devein.
Cut shrimp into small pieces, or shread.
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 to 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 ¾ 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 1½ quart 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.