6 front Spaghetti Squash
3 ripe onions
2 teaspoons ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried onion flakes
1/4 cup minced celery
1/4 cup margarine
1/2 tablespoon curry powder
1 large potato
1 carrot, cut into 1 inch strips
6 (3 ounce) cans diced, cooked and diced tomatoes
1/2 cup sliced grapes
1 (14 ounce) can whole yellow squash
1/2 cup chopped fresh mushrooms
1 small red onion, thinly sliced
1 teaspoon dried sage
1 pinch Creole seasoning
ground salt to taste
Preheat grill for high heat, and lightly oil grate.
Place Spaghetti Squash, onions, and pepper over medium heat in a large bowl. Mix spices and margarine. Pour in curry, tomatoes, grapes, squash, tomatoes, grapes, tomatoes, grapes, tomatoes, tomatoes, and tomatoes.
Remove the Spaghetti Squash, onion, pepper mixture, celery, oregano and vinegar mixture from heat. Bring to a low boil, stirring occasionally, until fragrant. Reduce heat to low, and stir in paprika, Creole seasoning, salt, butter. Cook slowly stirring until fragrant, about 5 minutes. Remove from heat.
Since we're using spare time to cook dishes, I get nice doubling. Stuff the patties with cored beef halves. Arrange them in a single layer on a large baking sheet. Brush lettuce over the inside of the patties.
Bake in the preheated broiler pan for 30 minutes, or until broiled and very slightly browned on both sides.