Here's what I did
Diced two carrots...half of a green and purple cabbage, a crapload of scallions, a few Anaheim peppers, one green pepper and 2 stalks of celery. I used my handy pampered chef cutting/dicing contraption..makes things so much easier and in half the time.
Then I cooked up about a half pound or so of ground pork sausage then drained.. 
Then I added the vegetables and cooked until soft. I added a bunch of freshly ground pepper and about a teaspoon of soy sauce. After tasting it, I felt it needed something else...Chinese five spice? Nah...fish oil..nope...besides I didn't have any of that o n hand. So I went digging through the pantry. We had a pack or 'oriental' flavor top ramen noodles. I don't remember why we had this..we don't normally eat this. I think it was from awhile back when I made a Chinese cabbage salad...?? Anyway..I thought I would use the spice packet in there. Then decide to smash up the noodles really small and add those as well. Mix pork and veggie/noodle concoction together.
Using canola oil, fill a skillet..maybe 1/3 of the way up the side..I don't know I didn't measure..just dumped it in there...and turn the heat up.
Next I took one wrapper and set it out. Put about 2 tablespoons on top.
Then fold the edges first..and sealed it with an egg wash. Folded the rest and did another coating of egg wash.
Carefully place in hot oil..these cook super quickly...were talking like 20 seconds each side.
Lay them on a paper towel to drain and cool..maybe 5 minutes.
Being a first time egg roll maker..these were the bomb! Everyone scarfed them up..It was weird to see the kids using ranch and ketchup to dip them though instead of the sweet and sour sauce..but whatever....they're kids...they would stick a straw in the ranch and gulp it down if I'd let them...
Did this for a few seconds until coarsely chopped.
After the squash is done..let it cool for maybe 5 minutes or so and scrape it outta the shell.
Load it up with the sauce and top with some more parmie if ever so inclined.
I am so fascinated with gardening and only wish I had a green thumb. We are however going to try again in the spring, but this time Justin is going to build me planter boxes....
Next up, grate some fresh Parmesean
then get your basil leaves and lay them on top of each other like this
next roll the leaves up like a cigar..and slice into thin pieces..I believe this is called chiffonade....
Add some to the mix...save some for garnish later
Dump in a jar of whatever kind of sauce tickles your fancy. I used tomato basil
Add olives...you could use kalamata olives..but the mere thought of those, let alone the smell makes me wanna hurl. I used black sliced olives.
Next up, top the pasta...then add some more of that basil and grate some more of the parmie.
Verdict* This was surprisingly tasty. I normally don't like olives..like AT ALL..but it went very well with the sauce. The balls were firm and delicious..( that didn't come out right..whatever, get your mind out of the gutter..we're talking food here yo!) They had a really good taste. The kids scarfed it up..The mister on the other hand was not fond of this at all. He was wondering why I didn't use real meat. Sometimes, it just feels like a vegetarian day!
I used a crapload of Cumin and some all purpose seasoning.
Then after washing the peppers, slice down the center..but not all the way..and remove the seeds, top and all that other junk.
Mix well.. 
Dump them in the turkey mixture stuff....
Start spooning in the filling like so....
Add a bunch of cheese..I used Monetary Jack...ultimately I wanted to use Manchego..or something..but didn't see it at Trader Joe's last night...Oh well.
Pre heat your oven to 350 degrees...then get 2 small cans of tomato sauce and dump in a sauce pan and add all kinds of spices and herbs.. I used oregano, cumin, garlic, salt, basil..whatever you have on hand and sounds good will do just fine me thinks...
