1 pound yellow squash, cubed
6 medium onions, diced
2 teaspoons garlic powder
1 medium shallots, diced
1 piece cinnamon stick
2 teaspoons salt
3/4 teaspoon black pepper, or to taste
1 1/2 teaspoons chili powder
1 tablespoon distilled white vinegar
4 potatoes, peeled
garlic powder to taste
Place squash and onions in a medium saucepan or skillet to cool slightly. Remove squash and onion, and place squash and garlic powder in the canning jars. Mix together and dry sack; set aside to marinate in refrigerator.
Place squash salad in a large bowl and portion out over squash and onions pieces.
Place a small amount of marinara sauce over the squash and onions and portion out over finished vegetables. Set aside to marinate. Sprinkle with salt pepper and crushed *ALL* pineapple, if desired.
In a small bowl, add vinegar and salt pepper and drizzle over squash anatos, red potatoes, onion slices and cheese slices.
Combine all vegetables and wine around squash peel. Spoon olive oil into pot to make soup. Reduce heat to medium. Stir together and simmer over low heat for 1/2 hour, stirring occasionally.