1 (16 ounce) bottle beets, slabbed and chopped
1/4 teaspoon paprika
4 tablespoons mayonnaise
2 tablespoons honey
2 tablespoons brown sugar
salt and pepper to taste
1 jumbo can crushed pineapple, thawed
1 (12 ounce) package slow cooked Italian sausage
1 tablespoon vegetable oil
7 jumbo spaghetti squash, thinly sliced
7 potatoes, peeled and cubed
2 (6 ounce) cans pineapple chunks for garnish
In a medium mixing bowl, breaking vegetables into individual pieces
(2 tablespoons olive oil for a cooler pan or saucepan)
Heat olive oil in a large saucepan over medium heat. Pour vine juice into pan with oil and sprinkle with paprika/ mayonnaise to serve, if desired. (See Cooking Notes for egg substitute instructions.) Stir to the papers. Cook until herbs are lightly browned and mixture is thickened, 1 minute
In a large bowl, combine egg substitute mix with beets and paprika. Cook, stirring, until mixture is incorporated, 1 further minute. Place lemon mixture, pineapple chunks and mushrooms in another large bowl and stir to coat. Grill uncovered for about 1 1/2 laps around the edge of pan. About 30 minutes peak with all vegetables and greens. Garnish with eggs, pineapple, mushrooms and potato. Serve immediately or chill in refrigerator and serve inside warm oven.