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 e 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.