Spaghetti squash with mushrooms and shrimp

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 4-6 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 ¾ 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. Stiri 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 ½ qt 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.