Thaw and shell the shrimp. Set aside.Prick the squash in different places and microwave on High for 5 min. Cut the squash in two lengthwise and remove the seeds.Continue cooking for approximately 10 min. per half.Detach the flesh with a fork and remove the strands. Set aside.In a saucepan, heat the butter and sauté the green onion and fennel bulb. Add the shrimp and fennel leaves, and continue cooking for approximately 2-3 min. Sprinkle with flour andadd the milk, a little bit at a time, stirring constantly. Cook on low heat until the saucethickens. Season to taste. Pour the sauce on the squash strands. Sprinkle with Parmesan cheese, if desired.

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1 bag (340 g) frozen uncooked shrimp 3 1/2 lbs (1 1/2 kg) spaghetti squash 1 Tbsp. (15 mL) butter 2 green onion, minced 1 fennel bulb diced 1 Tbsp. (15 mL) fennel leaves 2 Tbsp. (30 mL) flour 2 cups (500 mL) milk To taste Salt and pepper grated Parmesan cheese (optional)