Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Spaghetti squash, about 2 lb 3/4 c Milk, 2% (low fat)
4 oz Fresh mushrooms 1 tb Dry sherry
1 lb Medium shrimp 1/2 c Grated parmesian cheese
2 tb Margarine, divided Fresh ground black pepper
1 1/2 tb Flour 1/4 c 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 4-6 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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