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| RECIPE FOR AU GRATIN SPAGHETTI SQUASH WITH MUSHROOMS |
Title: Au Gratin Spaghetti Squash With Mushrooms Category: Microwave -vegetarian Serves: 6
Ingredients:
| 1.00 | | Spaghetti squash, about 2 lb | | 4.00 | oz | Fresh mushrooms | | 2.00 | tb | Margarine, divided | | 1.50 | tb | Flour | | 0.75 | c | Milk, 2% (low fat) | | 1.00 | tb | Dry sherry | | 0.50 | c | Shredded Swiss cheese | | | Fresh ground black pepper | | 0.25 | c | Corn flake crumbs |
Instructions: 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.
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 2 minutes, or until hot.
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