Spaghetti Squash with Mushrooms & Shrimp

Directions

Prepare shrimp

Boil or pan-fry shrimp with salt, pepper, garlic, or other desired seasonings. Peel and devien if needed. If the shrimp are larger, cut them into small pieces. Set Aside.

Prepare squash

Split and seed the squash. Season with salt and black pepper.

Microwave

Place the squash cut side down in a suitable glass dish, and pierce the skin in several places with a fork or knife. Microwave the squash on high, 6 minutes per pound. Turn over halfway through cooking.

Oven

Place cut side down on a baking sheet or other oven-safe dish. Bake at 350F until softened, about 40 minutes.

Let stand while preparing the rest of the recipe.

Prepare mushroom sauce

If using canned mushrooms, no preparation is needed other than opening and draining the can. Add them to the white sauce with the shrimp in the step below.

Microwave

1. Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap.
2. Microwave on high for 1 ¾ minutes.
3. Remove mushrooms and add 1 tablespoon of butter, margarine, or olive oil to liquid.
4. Blend in flour with a wire whisk, then add milk.
5. Whisking midway through cooking, microwave on high for 2 minutes or until thickened.
6. Stir in sherry, cheese, and pepper.
7. Add cooked mushrooms and shrimp and mix well.

Skillet

1. Heat butter, margarine, or olive oil over medium in a skillet. Optionally add diced onion and saute until beginning to soften.
2. Add mushrooms and saute until most of the liquid has been released.
3. Add flour, stir, and cook for 30 seconds to one minute.
4. Deglaze the pan with the sherry.
5. Whisk in the milk slowly. We like to add a bay leaf and some nutmeg (optional) at this point.
6. Bring to a boil, reduce heat, and simmer, stirring frequently for 2 or three minutes.
7. Add the parmesan cheese, pepper, and shrimp tossing to combine and heat through; remove from heat.

Final assembly

Use a fork to gently scrape and release the strands from the spaghetti squash rind.

Place the strands into a buttered 1 ½ quart casserole dish. Season with a bit of salt and black pepper.

Pour the shrimp and mushroom sauce over the squash.

Place the remaining 1 tablespoon of butter or margarine in a small cup; microwave on high for 30 seconds or until melted.

Blend in cornflake crumbs, or we like to use panko bread crumbs, or whatever you have on hand will work.

Distribute over the top of the squash. We like adding Parmesan cheese to the crunchy topping (optional).

Microwave

Microwave on high for 1 minute or until hot.

Oven

Bake in 350F oven, for 20 to 30 minutes until the topping is crisp and browned and the edges are bubbly. If you wish, use the broiler for a minute or two, but keep a keen watch to not burn the top!

Serve and enjoy. This recipe works well with variations/additions.