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