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What’s Fresh With Beth Irons: Curried Corn with Spaghetti Squash


3 tablespoons butter

2 cups corn (fresh or frozen)

2 tablespoons chopped green bell pepper

2 tablespoons chopped onion

1/2 teaspoon curry powder

1/2 cup sour cream, salt and ground black pepper to taste

1 medium spaghetti squash




  1. Preheat oven 350 degrees. Cut squash in half and remove seeds.
  2. Pour olive oil over inside of squash to lightly coat and sprinkle with salt and pepper.
  3. Place in roasting dish, cut side down, and cover bottom of dish with ¼” water.
  4. Roast until skin is fork tender, set aside to cool.
  5. Melt the butter in a skillet over medium heat.
  6. Mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes.
  7. Meanwhile, in large bowl, scrap inside of roasted spaghetti squash with fork to loosen and remove roasted flesh. Discard skin.
  8. Stir the sour cream into the vegetable mixture in skillet, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes.
  9. Stir in spaghetti squash to mix, serve immediately.


Adapted from