INGREDIENTS

INSTRUCTIONS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 96.5mg
Sodium: 505.5mg
Potassium: 199.8mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 1.8g
Protein: 12.2g