Spaghetti squash with mushrooms & shrimp
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Spaghetti squash with mushrooms & shrimp
  Spaghetti    Squash    Mushrooms    Shrimp    Seafood    Vegetables  
Last updated 6/12/2012 1:23:56 AM. Recipe ID 57257. Report a problem with this recipe.
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      Title: Spaghetti squash with mushrooms & shrimp
 Categories: Seafood, Vegetables, 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.
 




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Recipe ID 57257 (Apr 03, 2005)

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