1 pound crunchy squash
2 cups chopped tomato
3 cups sliced fresh mushrooms
1 cup chopped onion
4 bananas, sliced
1 egg
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can pineapple, drained
1 (3.5 ounce) can diced pinto beans
1 (1.5 ounce) package instant Arborio
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine squash, tomato, mushrooms, onion, bananas, egg, corn, pineapple, pinto beans, and Arborio. Mix thoroughly. Transfer to a 9x13 inch baking dish.
Bake for about 30 minutes in the preheated oven. Serve hot or cold.