8 ounces fanta in olive oil
1 1/2 teaspoons garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, finely chopped
1 large onion, cut into thick strips
6 spaghetti squash, cubed
1 (10 ounce) can crushed pineapple, drained
1 (1 ounce) package cream cheese
1 package cream cheese, diced
2 cup shredded mozzarella cheese
1 1/2 cups shredded Italian sausage
1 cup chopped green bell pepper
salt to taste
1/2 cup dark sesame oil
In a medium baking dish place oil and garlic powder; slightly mix.
In a large metal bowl combine crushed oregano, basil, rosemary, onion, juice of 2 cans pineapple and sauce. Mix thoroughly.
In a small mixing bowl, whisk together cream cheese, cream cheese, mozzarella cheese, Italian sausage, green pepper and salt until smooth. Pour mixture into prepared baking dish.
Bake uncovered in preheated 425 degree F. for 30 minutes.
Meanwhile, in a medium saloon, place a sheet of aluminum foil; spread butter or margarine over the foil. Run the spaghetti inside and out, placing spaghetti on foil. Arrange squash on foil, adding a small sliver of green pepper pepper. Melt Italian spread and butter mixture over spaghetti. Sprinkle pizza sauce over cooked spaghetti.
Heat sesame oil in a large saucepan or skillet over medium heat. Saute spaghetti for 3 minutes; remove foil; toss with olive oil, mushrooms and eggplant. Cook 13 minutes. Remove pan from heat and stir in cream cheese mixture and 1/2 cup shredded mozzarella cheese.
Reduce heat to low; add sesame oil. Saute spaghetti for 1 to 2 minutes more. Stir in basil, rosemary, mushrooms and eggplant. Continue this process for 1 more minute all together or until spaghetti is browned and lightly browned. Bring to a boil, remove from heat and stir into sauce. Return spaghetti to pan and cook for 1 to 2 minutes more; stir in cream cheese and 1/2 cup shredded mozzarella cheese.