Spaghetti Squash With Mushrooms And Shrimp

Spaghetti Squash With Mushrooms And Shrimp


1 spaghetti squash, about 2 lb
4 ounces fresh mushrooms
1 pound medium shrimp
2 tablespoons margarine, divided
1 1/2 tablespoons flour
3/4 cup milk, 2%
1 tablespoon dry sherry
1/2 cup grated parmesan cheese
fresh ground black pepper
1/4 cup corn flake crumbs

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.

Serves 6.

(From Gourmet Pescatarian Vegetarian Delights (Renuka Singh))