1 Zucchini, chopped
1 1/2 cups uncooked white rice
2 lean beef tenderloins
1/2 pound pork sausage, sliced
3 cups chicken broth
2 tablespoons vegetable oil
1 cup water
1 tablespoon sugar
1 (1 ounce) can minced onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 (15 ounce) cans stewed carrots
1 (10.75 ounce) can mushroom soup
2 cups brown sugar
2 tablespoons crushed red pepper
Place zucchini, rice, lean beef and pork sausage in a shallow baking dish. Take a scoop of zucchini into a large saucepan. Cover a large plastic container of jars with aluminum foil and sprinkle with brown sugar. Place meat mixture into the gelatin, leaving about 1/4 cup for storage.
Combine broth, oil, water, 1 teaspoon sugar, milk and onion to bring to a half rumble compound. Spoon over rice.
Stir remaining zucchini, rice, gelatin mixture with remaining sugar, onion and cream of chicken soup into the bottom of the large plastic containers. Fill the jars with pasta.
Turn the mush from the bottom of the jars onto a surface. Melt butter in a saucepan over medium heat. Stir in brown sugar and salt. Reduce heat to medium low. Add more milk if necessary. Cover and simmer 20 minutes.
Remove the noodles from the jars and set aside to cool. Rinse and drain in cold water. Drain and sprinkle with Brown sugar and red pepper.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Drop spaghetti squash from a large bowl. Place over a large baking sheet. Cover tightly with aluminum foil; allow to cool. Transfer meat mixture from jars to a single layer on the bottom of a 10x15 inch baking pan. Spread squash over the meat mixture.
Bake uncovered at 400 degrees F (200 degrees C) for 20 minutes. Remove pan from oven and place on wire rack to cool completely.