Au Gratin Spaghetti Squash With Mushrooms

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 to 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 strands in a 1 1/2-quart 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.