Spaghetti Squash with Mushrooms and Shrimp

• 2 pounds spaghetti squash
• 4 ounces mushrooms fresh
• 1 pound shrimp medium
• 2 tablespoons margarine divided
• 1 1/2 tablespoons flour, all-purpose
• 3/4 cup milk 2% (low fat)
• 1 tablespoon sherry dry
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 x black pepper fresh, ground
• 1/4 cup corn flake crumbs

1. Boil shrimp with seasonings, let cool then peel and devein.
2. Cut shrimp into small pieces, or shread.
3. Set aside.
4. Weigh squash, determine microwave time at 6 minutes per pound.
5. Place squash, whole, on a glass pie plate.
6. Microwave on high for 2 minutes; pierce rind in 4 to 6 places with an ice pick.
7. Turning squash over, halfway through cooking, microwave on high for the time determined.
8. Let stand while preparing the rest of the recipe.
9. Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap.
10. Microwave on high 1 3/4 minutes.
11. Remove mushrooms and add 1 tablespoon margarine to liquid.
12. Blend in flour with a wire whisk, then add milk.
13. Whisking midway through cooking, microwave on high for 2 minutes, or until thickened.
14. Stir in sherry, cheese and pepper.
15. Add cooked mushrooms and shrimp, mix well.
16. Cut squash in half, remove seeds.
17. Use a fork to scrape strands of squash from the rind.
18. Place strand in a 1 1/2 quart casserole, pour mushroom sauce over squash; toss to combine.
19. Place remaining 1 tablespoon margarine in a custard cup; microwave on high 30 seconds, or until melted.
20. Blend in corn flake crumbs.
21. Distribute over the top of squash.
22. Microwave on high for 1 minute, or until hot.

mushrooms, shrimp, margarine, flour, milk, sherry dry, parmesan, black pepper, corn flake crumbs

Taken from recipeland.com/recipe/v/spaghetti-squash-mushrooms-shri-45330 (may not work)