1 carrot
1 cucumber
1 small onion, seeds removed
1 1/4 cups dried Italian-style spaghetti
1 cup sliced pepperoni
2 pounds thinly sliced sweet Italian sausage
1 1/2 pounds small shrimp, peeled and deveined
1 cup fresh mushrooms
2 cloves garlic, minced
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Toss carrot, cucumber, onion, spaghetti, peppers, sausage, shrimp and mushrooms with vegetable juices.
Place lard in small mixing bowl; grease the bottom of a 2 quart roasting dish. Layer squash slices, carrot slices, tomato slices and tomato slices in roasting dish filling and top with mushroom mixture. Spread pasta over the squash, this giving it a slightly larger surface area. Spread mushroom mixture over squash.
Brush squash with vegetable juice; cover top with meat sauce.
Cover, and sprinkle with salt and pepper. Bake in preheated oven for 45 minutes when cool.
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