1 ½poundground turkey (minced turkey) - 93% is what I use
2clovesgarlic - minced
¼cupyellow onion - finely diced
½teaspooncumin
¼teaspoonchili powder (chilli powder in British English)
¼cuppanko breadcrumbs
2tablespoonssalsa Verde
1/4-1/2poundcheddar cheese
FOR THE VEGGIE MIXTURE
2largered pepper (red capsicum) - sliced thin, or or green peppers
1largeyellow onion - sliced thin
½tablespoonolive oil - or butter
¼teaspooncumin
2-3tablespoonssalsa Verde
Instructions
ROASTED SPAGHETTI SQUASH (DONE IN ADVANCE, EVEN A DAY EARLY!):
1 spaghetti squash sliced in half lengthwise. Guts are removed and spread with a bit of olive oil, then sprinkled with some salt and pepper.
Roast flesh side down at 400°F for 40 minutes and allow to cool before handling.
TO MAKE THE MEATBALL STUFFED SPAGHETTI SQUASH:
Preheat the oven to 375°F.
In a large 9x13 baking dish, spread a thin layer of salsa Verde over the bottom and set aside.
In a large mixing bowl, add all ingredients except cheese and mix with hands until all is thoroughly incorporated. A 1-inch scoop yielded about 22 meatballs.
Place prepared meatballs in a baking dish and bake uncovered for 30 minutes.
While meatballs are cooking, add peppers and onions to a large skillet with a bit of olive oil or butter over medium heat. Saute until peppers are softened and onions are translucent, about 8-10 minutes.
Add cumin and salsa Verde to peppers and onions, tossing to coat. Turn heat to low and keep warm until ready to assemble.
Fill spaghetti squash with cooked meatballs and veggies. Top with cheese and pop in the warm oven until melty!