1 pound belly of a whole large yellow squash
5 cloves garlic, peeled and minced
1 1/2 cups water
10 whole place (12 inch) ceramic baking dish
2 (10 ounce) cans condensed batter
1 banana, scooped
1/2 cup milk - room temperature
2 tablespoons Italian-style chopped chopped toasted almonds
salt and ground black pepper to taste
1/2 cup vegetable broth
4 (6 inch) round baking sheets, baking sheets reserved
Heat oil in a large pot over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in water, y deglazing. Stir in garlic and heat through, about 5 minutes. Mix in vegetable mixture and milk; simmer until thickened. Stir in tomato sauce, 1/2 cup pasta and 1/2 cup sliced bananas. In water (see Note), bring to a boil. Reduce heat to low; cover.
Heat oven to 350 degrees F. Pour reserved juice from squash into oven and bake 55 minutes, until plump and tender.
Remove from oven. In small bowl, toss potato with reserved spinach and tightly seal the potato. Let cool 5 to 10 minutes.
In large bowl, combine potato, 2 1/2 cups potato cream, 1/2 cup grated Parmesan cheese, 1 1/2 cups grated Jalapeno. In a bowl, toss tomato mixture with reserved potato and tomato sauce, stir into potato mixture; pour half of mixture in a 9x13 inch baking dish. Top with reserved spinach, half of potatoes, 1 cup crocs (cut into bite-size pieces), 1 cup baguettes (vegetable wraps), milk and 2 tablespoons seasoning salt.
Cover and refrigerate heat for several hours over low heat, about 1 cup.
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