Spaghetti Corn

My mother-in-law makes this delicious corn casserole – we call it Spaghetti Corn because traditionally it features spaghetti, corn, sugar, butter and cheese. It is very tasty but not very diet friendly. I recreated it using some lighter ingredients to save on calories, fat and guilt. Chances are your kids will love this (or husbands). Makes about 8 servings

Spaghetti Corn

1 large spaghetti squash – cooked and scraped out of shell *see note below*

3 cups sweet corn (fresh is best but canned/frozen will work)

1 Tbsp all purpose flour (I used potato flour)

2 Tbsp olive oil

1 Tbsp honey

1 tsp sea salt

1/2 tsp black pepper

1 tsp ground sage

2 cups shredded cheese


In a large casserole dish, combine spaghetti squash, corn, flour, oil, honey, salt, sage and pepper. Stir until well combined. Top with shredded cheese. Bake at 350F for about 20 minutes


*To make spaghetti squash, cut squash in half lengthwise and scrap out seeds. Place cut side down in a covered, glass/ceramic baking dish with about 1/4 cup water. Microwave on high for about 6-8 minutes – depending on squash size. Using a fork, scrape out squash strands.

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