little foxes shishkabob spaghetti

Name: little foxes shishkabob spaghetti
Yield: 12 servings
Cuisine: American
Ingredients: 2 large onions,cut into large chunks; 2 large red bell peppers, cut into large chunks; 2 large green bell peppers, cut into large chunks; 2 large tomatoes,cut into large chunks; 1 large green zuchini, cut into big chunks; 2 pablano peppers, chunked; 5 medium potatoes,peeled & large chunked; 5 stalks of celery, sliced; 1 lb fresh mushrooms, halved; 2 large yellow bell peppers, chunked; 1/2 lb baby carrots; 3 1/2 lb pork loin roast, cut into large chunks; 1 16 oz. bottle italian dressing; 1 can 14.5oz.. chicken broth; 1/2 cup olive oil; 3 tbsp minced garlic; 3 tbsp dried italian seasoning; 2 lb spaghetti noodles, cooked according to pkg. directions; 1 paremsian cheese; 1 flour; 1 salt to taste; 2 tsp black pepper

littlefoxyroxy @cook_3555843

me and my two daughters made this up the other day. we combined the flavor of shishkabobs and the style of speghetti to create this wonderful dish. everyone loved it and it was pretty too with all those colors. u can substitute pork with chicken breast if u like.

littlefoxyroxy @cook_3555843

Saved

Ingredients

12 servings

2 largeonions,cut into large chunks
2 largered bell peppers, cut into large chunks
2 largegreen bell peppers, cut into large chunks
2 largetomatoes,cut into large chunks
1 largegreen zuchini, cut into big chunks
2pablano peppers, chunked
5 mediumpotatoes,peeled & large chunked
5stalks of celery, sliced
1 lbfresh mushrooms, halved
2 largeyellow bell peppers, chunked
1/2 lbbaby carrots
3 1/2 lbpork loin roast, cut into large chunks
116 oz. bottle italian dressing
1 can14.5oz.. chicken broth
1/2 cupolive oil
3 tbspminced garlic
3 tbspdried italian seasoning
2 lbspaghetti noodles, cooked according to pkg. directions
1paremsian cheese
1flour
1salt to taste
2 tspblack pepper

Saved

Steps

1

preheat oven to 250°F
2

in a pan boil carrots for about 15 min to slightly soften but still hard
3

mix all ingredients (except tomatoes,noodles and cheese) into a very large roasting pan.
4

mix well to coat all veggies and meat.
5

let marinade for 2 hours stirring occasionally to coat.
6

place pan covered with foil into 250°F oven for 1 hour.
7

stir and replace into oven. raise temp to 350.
8

cook at 350 for 30 min more.
9

now add tomatoe chunks.
10

cook for an additional 30 min or until vegggies r cooked through but not to mushy and meat is cooked thouroughly.
11

remove from oven.
12

scoop out all veggies and meat with slotted spoon. and place into a bowl.
13

take your dripping into a large pan over medium high heat and gradually wisk in flour until drippings form a gravy like substance. not too thick.. not too thin. u can decide how thick u would like it.
14

arrange on a plate in this order..
15

your cooked spaghetti noodles, then ur meat veggie mix, then ur sauce and sprinkle on enough parmesian cheese to your liking.
16

serve..
17

this was my first time making this, me n my daughters just made this up. and it was a huge success.. everyone loved it.
18

this recipe makes a lot of food! we served 9 people and still had leftovers..