Wednesday, April 18, 2007

Spaghetti Squash with Mushrooms and Shrimp

During the spring and summer when the weather gets warm, nothing satisfies my taste buds like a delicious, light meal. This recipe, from Recipe4all.com, is really simple but will impress even the snobbiest of food snobs.

Spaghetti Squash With Mushrooms and Shrimp

Instructions:

Yield: 6 servings
1 Spaghetti squash, about 2 lb
4 oz Fresh mushrooms
1 lb Medium shrimp
2 tablespoon Margarine, divided
1½ tablespoon Flour
¾ cups Milk, 2
% (low fat) 1 tablespoon Dry sherry
½ cups Grated Parmesan cheese
Fresh ground black pepper
¼ cups 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 1¾ 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 1½ 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.

Your Spaghetti Squash With Mushrooms and Shrimp is ready. Bon appetit!

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