8 ounces sharp Cheddar cheese
1 cup chopped onion
2 (15 ounce) cans tomato sauce
4 squash, halved
2 (20 ounce) cans stewed tomatoes
2 or 3 tablespoons prepared horseradish
1 (4 ounce) package tamarind juice
1 (6 ounce) can crushed pineapple with juice
1/4 cup water
1/2 cup crushed pineapple ` cereal
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Ideally cut the cheese slices into 15 wedges..
Place the onion and tomato sauce into a saucepan. Sprinkle the mustard over the tomato sauce. Bring the water to a boil. Add the tamarind juice, stirring well for 5 minutes. Return the tomatoes, or only enough to keep them from sticking to the cheese slices. Stir in crushed pineapple with pineapple juice liquid and water. Stir until sauce thickens.
Cut the squash into 4 wedges. Combine the stewed tomatoes, tamarind juice, pineapple juice and water. Sprinkle this mixture over the tomato sauce. Mix well.
Bake at 350 degrees F (175 degrees C) for 1 hour.