Title: Spaghetti Squash with Mushrooms and Shrimp
Categories: Seafood Vegetable Microwave
Yield: 6 Servings
| 1 | | Spaghetti squash, about 2 lb |
| 4 | oz | Fresh mushrooms |
| 1 | lb | Medium shrimp |
| 2 | tb | Margarine, divided |
| 1 1/2 | tb | Flour |
| 3/4 | c | Milk, 2% (low fat) |
| 1 | tb | Dry sherry |
| 1/2 | c | Grated parmesian cheese |
| | | Fresh ground black pepper |
| 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.