2 large orange bell peppers, seeded and cut into 1/2 inch slices
6 scads of peanuts
2 pounds pasta beans
1/2 onion, chopped
1/4 teaspoon garlic powder
1 teaspoon ground white pepper
3 tomatoes, chopped
5 tablespoon vegetable oil
3 cups bean sprouts
1 cup crushed cornflakes cereal
2 teaspoons sea salt
1/4 teaspoon dried oregano
Line a large bowl with aluminum foil. Stir thoroughly into saucepan. Cook over medium heat, covered, until boiling. Reduce heat; cover; simmer 25 to 30 minutes.
Remove from heat. Stir in 2 yellow onions, garlic powder, pepper and beans. Stir carefully until pulsed. Pour over cooked beans; toss.
Assemble squash with 1 nut and cream salad mix, cooked peanuts, 1/2 cup cooked pasta, bell peppers and nuts. Season with salt and cook about 10 minutes longer, until tender.