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Spaghetti Squash with Mushrooms and Shrimp















Trans-fat Free, Low Carb


2 pounds spaghetti squash
4 ounces mushrooms
1 pound shrimp
2 tablespoons margarine
1 ½ tablespoons all-purpose flour
¾ cup milk
2% (low fat)
1 tablespoon sherry
½ cup Parmesan cheese
1 x black pepper
fresh, ground
¼ cup corn flake crumbs


Boil shrimp with seasonings, let cool then peel and devein.

Cut shrimp into small pieces, or shread.

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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 16741% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 375mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 41g
Vitamin A 9% Vitamin C 3%
Calcium 16% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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