To Make the Pumpkin:

1. Preheat oven to 375 degrees F.
2. Wash outside of pumpkin, pat dry and place on baking sheet.
3. Bake for 30 minutes in preheated oven.
4. Remove from oven and allow to cool until you can touch it comfortably.
5. Cut pumpkin in half and scrape seeds from both halves using spoon.
6. Return 1/2 of pumpkin to baking pan and return to oven to cook 30 minutes more.
7. Cut other half of pumpkin into strips and remove skin (like you are cutting a cantaloupe).
8. Cut pumpkin into cubes; you should have about 1 cup of pumpkin cubes.
9. Refrigerate pumpkin cubes until you are ready to use them.
10. Remove other half of pumpkin from oven and allow to cool completely.
11. Once cool, scrape pumpkin pulp from skin and refrigerate until ready to use.

To Prepare the Veggies:

1. Heat 1 tablespoon olive oil in large, non-stick skillet over medium heat.
2. Add 1/4 chopped red onion and saute’ a few minutes.
3. Add 2 cloves minced garlic and saute’ a few minutes more.
4. Add 4 sliced zucchini and 1 cup of slightly cooked, cubed pumpkin (reserved from above) and saute’ over medium heat until zucchini is lightly browned on edges, stirring frequently.
5. Remove from heat to a bowl and set aside.

To Make the Sauce:

1. Add 1 tablespoon olive oil to large non-stick skillet and heat over medium heat.
2. Add 1/2 diced carrot, 1/2 diced zucchini, 2 tablespoons minced red onion, 2 cloves minced garlic and stir to combine.
3. Add 1/2 teaspoon Garam Masala, 1/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1 teaspoon salt, 1/2 teaspoon ground black pepper and a pinch of red pepper flakes.
4. Saute’ veggies and spices for several minutes until veggies are tender.
5. In the meantime, add 1 cup pumpkin puree to a medium saucepan.
6. Add coconut milk, yogurt, chicken broth, Dijon mustard and heat over medium-low heat on stovetop.
7. Add sauteed’ veggies from bowl that was set aside (the veggies without the pumpkin) to sauce in saucepan.
8. Add the lime juice and stir to combine.
9. Using an immersion blender, blend until mixture is smooth (you’ll see flecks of the veggies).
10. Continue to heat over medium, until heated through.
11. Taste and adjust seasoning (salt and pepper) and add more salt, if needed.
12. Add zucchini and pumpkin mixture and stir to combine.
13. Remove from heat and allow to cool, then store in refrigerator overnight to meld flavors.

To Make the Meatballs:

1. Preheat oven to 400 degrees F.
2. In large mixing bowl, toss 1/2 minced carrot, 1/2 minced zucchini, 2 tablespoons minced red onion, 2 cloves minced garlic, Parmesan cheese, Panko bread crumbs and chopped cilantro with fork.
3. Add 2 tablespoons coconut milk, 1 teaspoon Dijon mustard, 2 teaspoons Garam Masala, 1 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and toss again with fork.
4. Add beaten egg and toss again.
5. Add ground turkey and gently combine with fork or clean hands (do not overmix or meatballs will not be light and fluffy).
6. Using a 1 1/2-inch scoop (cookie scoop), measure turkey mixture into meatballs, rolling in clean hands until even balls.
7. Place on parchment-lined baking sheet and drizzle with olive oil.
8. Bake at 400 degrees for 15 to 20 minutes until lightly browned.
9. Remove from oven and allow to cool.
10. Pack in refrigerator containers and store overnight to meld flavors.

To Finish Making Recipe:

1. Remove sauce and meatballs from refrigerator.
2. Spoon sauce into large non-stick skillet.
3. Add meatballs to sauce and turn heat to medium low.
4. Heat on medium low, stirring occasionally, for 30 minutes.
5. In the meantime, make pasta per package instructions (fill large pot with water, add salt, bring to a boil, add pasta and cook 5 to 8 minutes – taste one at 6 minutes to test – drain) and place drained pasta in large serving bowl.
6. Ladle sauce and meatballs over cooked pasta and sprinkle with cilantro leaves.
7. Serve.