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Spaghetti Squash With Mushrooms and Shrimp

2 lbs spaghetti squash
4 ounces fresh mushrooms
1 pound medium shrimp
2 tablespoons margarine
1 1/2 tablespoons flour
3/4 cup milk
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.

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8 of 13 people found the following review helpful:
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Lenten Dinner of spaghetti squash, March 18, 2004 - 10:53 PM
Reviewer: Anonymous from Memphis, TN
I wanted to use the spaghetti squash in a different way - I always microwave mine & toss with butter, garlic & basil but I wanted a light Lenten dinner with some sort of fish, of course - this will not take much shrimp & is therefpre economical - & the squash Stretches - if you take the time to keep on shredding. We use dry crushed red peppers & lots of parmesan - ThankYou - I couldn't find my recipe!

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