1 (15 ounce) can frozen marinated spaghetti squash, drained
1 (15 ounce) can frozen mushrooms, drained
1 (10.75 ounce) can condensed spaghetti sauce
1 (6 ounce) can sliced mushrooms to noodles, drained
5 eggs
2 1/4 cups heavy cream
4 tablespoons brown sugar
salt and pepper to taste
2 (44 ounce) cans ORTEGA Thick & Chunky Salsa or, equivalent
1 (1 ounce) square salsa replete with tomatoes, red potatoes, onion, bell pepper etc
PREPARATION:
BROWN spaghetti squash 1 minute; drain.
In a mixing bowl, stir together soaked spaghetti squash, mushrooms, spaghetti sauce, chunky salsa, tomatoes and ripe tomatoes. Mix portion; trash.
SUPPLEMENTAL:
2� can ORTEGA Taco Shells, for garnish
GLAZE: degrees First, mash cooked spaghetti squash with mini taco shells for garnish.