Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    spaghetti squash -- about 2 lb
   4      ounces        fresh mushrooms
   1      pound         medium shrimp
   2      tablespoons   margarine -- divided
   1 1/2  tablespoons   flour
     3/4  cup           milk -- 2% (low fat)
   1      tablespoon    dry sherry
     1/2  cup           grated parmesan cheese
                        fresh ground black pepper
     1/4  cup           corn flake crumbs

Preparation:

Boil shrimp with seasonings, let cool then peel and devein. Cut shrimp into small pieces, or shred. 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.