AU GRATIN SPAGHETTI SQUASH WITH MUSHROOMS

1 spaghetti squash (about 2 lb)
4 ounces fresh mushrooms
2 tablespoons margarine, divided use
1 1/2 tablespoons flour
3/4 cup 2% milk
1 tablespoon dry sherry
1/2 cup shredded Swiss cheese
fresh ground black pepper
1/4 cup corn flake crumbs

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; set aside.

Cut squash in half, remove seeds. Use a fork to scrape strands of squash from the rind. Place strands 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.

Servings: 6
Source: Houston Chronicle