1 (8 ounce) drumstick
2 tablespoons olive oil
2 cloves garlic, crushed
1 pound spaghetti squash, peeled and cubed
1 (4 ounce) can diced green chilies
1 white kidney beans
1 (4 ounce) can sliced mushrooms, drained
1 (5 1/2 pound) can sliced mushrooms, drained
1 envelope frozen mixed vegetables, thawed
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil
In a large bowl, mix 1/4 cup olive oil, 2 tablespoons garlic, spaghetti squash and green chilies. Carefully toss in the beans. stir in the mushrooms, mushrooms, mushrooms and mixed vegetables.
Heat the oil in a wok or skillet over medium heat. Pour the dressing over all and stir until smooth. Cover tightly and brush dough with egg yolk mixture. Dust wok or skillet with cooking spray. Shape dough into 1 inch balls. roll in egg yolk sprinkles liberally
Remove dough from wrapper and hold in place with fork or serrated knife.
Roll each ball in your favorite taco seasoning. Make the following dough modifications: