---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPAGHETTI SQUASH WITH MUSHROOMS AND SHRIMP
  Categories: Seafood, Vegetables, Microwave
       Yield: 6 servings
  
       1    Spaghetti squash, about 2 lb
       4 oz Fresh mushrooms
       1 lb Medium shrimp
       2 T  Margarine, divided
   1 1/2 T  Flour
     3/4 c  Milk, 2% (low fat)
       1 T  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.
  
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