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Spaghetti Squash With Mushrooms & Shrimp

Spaghetti Squash With Mushrooms & Shrimp recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 353.8
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
  • 1 Spaghetti Squash, about 2 lb
  • 4 ounce Fresh mushrooms
  • 1 pound Medium shrimp
  • 2 tablespoon Margarine, divided
  • 1 1/2 tablespoon Flour
  • 3/4 cup Milk, 2% (low fat)
  • 1 tablespoon Dry sherry
  • 1/4 cup Corn flake crumbs
  • 1/2 cup Grated parmesian cheese
  • to taste Fresh ground black pepper
Directions
  1. 1
    Boil shrimp with seasonings until cooked, then let cool. Peel, devein, and cut shrimp into small pieces or shred them. Set aside.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Add 1 tablespoon of margarine to the reserved mushroom liquid in the measure. Blend in flour with a wire whisk until smooth.
  6. 6
    Add milk to the margarine-flour mixture. Microwave on high for 2 minutes, whisking midway through, until the sauce thickens.
  7. 7
    Stir in dry sherry, grated parmesan cheese, and fresh ground black pepper. Fold in the cooked mushrooms and prepared shrimp. Mix well.
  8. 8
    Cut the cooked spaghetti squash in half lengthwise. Remove seeds and discard. Use a fork to scrape the flesh into strands.
  9. 9
    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.
  10. 10
    Place the remaining 1 tablespoon of margarine in a custard cup. Microwave on high for 30 seconds, or until melted.
  11. 11
    Blend the melted margarine with corn flake crumbs. Distribute this mixture evenly over the top of the squash.
  12. 12
    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.

Keywords: spaghetti squash, mushrooms, shrimp, seafood, cream sauce, cornflakes, parmesan, sherry, microwave, casserole, low fat, weeknight dinner, vegetarian option, easy recipe, comfort food
Read it online: https://www.chefs-mate.com/recipe/spaghetti-squash-with-mushrooms-shrimp/