Spaghetti Squash With Mushrooms & Shrimp
Description
This comforting dish transforms simple spaghetti squash into a satisfying main course that rivals traditional pasta. The natural sweetness of the squash pairs perfectly with a rich, creamy sauce made from sauted mushrooms, plump shrimp, and a hint of dry sherry. A crunchy topping of margarine and cornflake crumbs adds a delightful textural contrast to the soft strands. It is an excellent choice for weeknight dinners, offering a lighter alternative to heavy pasta dishes without sacrificing flavor.Ingredients
Directions
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Boil shrimp with seasonings until cooked, then let cool. Peel, devein, and cut shrimp into small pieces or shred them. Set aside.
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Place the whole spaghetti squash on a glass pie plate. Pierce the rind in 4-6 places with an ice pick. Microwave on high for 2 minutes.
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Turn the squash over halfway through cooking. Continue microwaving on high for approximately 6 minutes per pound (about 12 minutes for a 2 lb squash) until tender. Let stand while preparing the sauce.
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Place mushrooms in a 2-cup glass measure. Cover with vented plastic wrap. Microwave on high for 1 3/4 minutes. Remove mushrooms and reserve the liquid in the measure.
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Add 1 tablespoon of margarine to the reserved mushroom liquid in the measure. Blend in flour with a wire whisk until smooth.
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Add milk to the margarine-flour mixture. Microwave on high for 2 minutes, whisking midway through, until the sauce thickens.
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Stir in dry sherry, grated parmesan cheese, and fresh ground black pepper. Fold in the cooked mushrooms and prepared shrimp. Mix well.
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Cut the cooked spaghetti squash in half lengthwise. Remove seeds and discard. Use a fork to scrape the flesh into strands.
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Place the spaghetti squash strands in a 1 1/2 quart casserole dish. Pour the mushroom-shrimp sauce over the squash and toss to combine.
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Place the remaining 1 tablespoon of margarine in a custard cup. Microwave on high for 30 seconds, or until melted.
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Blend the melted margarine with corn flake crumbs. Distribute this mixture evenly over the top of the squash.
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Microwave the casserole on high for 1 minute, or until hot and bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 353.8kcal
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 8.5g43%
- Cholesterol 199.5mg67%
- Sodium 575.2mg24%
- Total Carbohydrate 20.1g7%
- Dietary Fiber 1.9g8%
- Sugars 5.2g
- Protein 31.4g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have a microwave, you can bake the squash halves cut-side down on a baking sheet at 400F (200C) for 40-50 minutes until tender.
For the sauce, you can use a stovetop method: melt margarine in a saucepan, whisk in flour, cook for 1 minute, then gradually whisk in milk and cook until thickened.
Corn flake crumbs can be made by crushing cornflakes in a food processor or placing them in a zip-top bag and crushing with a rolling pin.
Sherry can be omitted or replaced with a splash of white wine or chicken broth if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
