Spaghetti Squash with Mushrooms and Shrimp Recipe

Name: Spaghetti Squash with Mushrooms and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds spaghetti squash; 4 ounces mushrooms fresh; 1 pound shrimp medium; 2 tablespoons margarine divided; 1 1/2 tablespoons flour, all-purpose; 3/4 cup milk 2% (low fat); 1 tablespoon sherry dry; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 1 x black pepper fresh, ground; 1/4 cup corn flake crumbs

Servings: persons

1
Boil shrimp with seasonings, let cool then peel and devein.
2
Cut shrimp into small pieces, or shread.
3
Set aside.
4
Weigh squash, determine microwave time at 6 minutes per pound.
5
Place squash, whole, on a glass pie plate.
6
Microwave on high for 2 minutes; pierce rind in 4 to 6 places with an ice pick.
7
Turning squash over, halfway through cooking, microwave on high for the time determined.
8
Let stand while preparing the rest of the recipe.
9
Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap.
10
Microwave on high 1 3/4 minutes.
11
Remove mushrooms and add 1 tablespoon margarine to liquid.
12
Blend in flour with a wire whisk, then add milk.
13
Whisking midway through cooking, microwave on high for 2 minutes, or until thickened.
14
Stir in sherry, cheese and pepper.
15
Add cooked mushrooms and shrimp, mix well.
16
Cut squash in half, remove seeds.
17
Use a fork to scrape strands of squash from the rind.
18
Place strand in a 1 1/2 quart casserole, pour mushroom sauce over squash; toss to combine.
19
Place remaining 1 tablespoon margarine in a custard cup; microwave on high 30 seconds, or until melted.
20
Blend in corn flake crumbs.
21
Distribute over the top of squash.
22
Microwave on high for 1 minute, or until hot.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds spaghetti squash, 4 ounces mushrooms fresh, 1 pound shrimp medium, 2 tablespoons margarine divided, and more.

Yes, Spaghetti Squash with Mushrooms and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash with Mushrooms and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions