Cut squash in half and the remove seeds. Spray a baking sheet with olive oil cooking spray. Spray the cut sides of the squash as well and place cut side down on the baking sheet. Bake at 375 degrees for 30 minutes. The shell should give slightly when pressed with a finger. Turn right-side up and allow to cool a bit.
Heat 2 teaspoons of the olive oil in a medium fry pan. Add the onion and cook for 1 -2 minutes. Crumble the sausage into the pan and add the garlic. Cook 5 - 7 minutes until the sausage is cooked, stirring often.
Add the tomato paste and raise the heat to medium high. Stir to coat the sausage mixture. Cook for 3 minutes adding chicken broth as needed to prevent scorching.
Add the marinara sauce to the pan and reduce the heat to low. Simmer 15 minutes, stirring occasionally. Remove from heat
In a small pan heat the remaining teaspoon of olive oil. Add the spinach and Italian herb blend. Cook stirring frequently until the spinach is wilted. This should take 2 - 3 minutes. Remove from heat and allow to cool.
Combine the ricotta, egg, garlic powder, and 2 tablespoons of the Romano cheese in a small bowl. Stir in the cooled spinach.
Use a fork to loosen the squash threads slightly.
Divide the ricotta mixture between the two squash halves.
Spoon the sausage mixture on top of the ricotta.
Sprinkle with the remaining tablespoon of Romano Cheese.
Top each half with the Italian cheese blend.
Bake uncovered at 375 degrees for 20 - 25 minutes. If you prepared and assembled ahead of time increase the cooking time to 30 minutes or so. The mixture should be bubbling slightly.
Turn oven to broil and cook until the cheese is light golden, about 2 -3 minutes. Remove from oven and allow to rest 5 minutes before serving.
Heat the 1-3/4 cups of vegetable stock to boiling in a small sauce pan. Add the rice and stir. Return to boil and cover. Reduce heat and simmer for 35 - 45 minutes. Stock should be absorbed and rice should be fairly tender. Cool slightly and place in a large bowl.
Quarter the zucchini lengthwise and slice thinly. Coarsely chop onion and mushrooms. Set aside with the minced garlic.
Heat a medium fry pan and add the olive oil. Swirl to cover the bottom of the pan. Add the onion and cook and stir for about 3 minutes. Add the mushrooms and cook and stir for 2 minutes more.
Add the zucchini and garlic to the pan and cook for 4 minutes or so. The vegetables should be slightly soft and just beginning to brown. Remove from the heat and add to the rice in the bowl.
Slice the tomatoes into small pieces and add to the bowl.
Roughly chop or crumble the meatloaf and add to the bowl. If you are using another protein, chop it into small bite-sized pieces. Add to the bowl. Stir the ingredients to mix. Add the 1/2 cup of stock and stir once more. Cover and refrigerate for at least 1 hour.
Slice the peppers in half lengthwise. Remove the seeds and white membranes. Spray a medium casserole with non-stick spray. Place the pepper halves in the pan cut side up. Preheat the oven to 375 degrees.
Divide the mixture between the 4 pepper halves, packing lightly. Spoon approximately 1 tablespoon of the marinara on top of each filled pepper. Cover tightly with foil and place in the oven. Bake for 35 minutes.
Remove the pan from the oven and remove the foil. Add another tablespoon or so of the marinara to each pepper and sprinkle with the cheese. Spoon any remaining marinara into the pan to coat the bottom,
Return the pan to the oven uncovered and bake for 10 - 15 minutes until the cheese is melted and the peppers are a little brown. Serve.
To make the salsa: Combine the herbs, capers, garlic, lemon zest and juice in the bowl of a processor. Process until coarsely chopped, scraping the bowl as necessary.
Add the olive oil and process until finely chopped, scraping bowl as necessary. If mixture is too thick add water a little at a time until the consistency is as you like it. Pour the salsa into a container cover and refrigerate until ready to use.
Grill or broil the sausages. Allow to cool enough to slice thinly. Combine the sausage slices and the marinara sauce in a saucepan. Simmer for 5-7 minutes.
While the sausage simmers, saute the the onions and peppers in the olive oil. They should be lightly browned but still crunchy.
Assemble the Tacos: Divide the sausage between the tortillas. Top the sausage with the peppers and onions. Add the tomato slices. Drizzle with the Salsa Verde and sprinkle with the cheese.