Turkey and Spaghetti Squash Lettuce Wraps + Asian Watermelon Salad
Recipes by Farmers’ Chef Stacy MurphyTurkey and Spaghetti Squash Lettuce Wraps1 spaghetti squashOyster mushrooms, caps removed from stems, sliced1 lb ground turkey (preferably dark meat)1-2 onions, diced2 tablespoons minced ginger5 cloves garlic, mincedGreen beans, wiped clean and blanched½ cup fish sauce2 tablespoons soy sauce5 limes, juiced (can be zested first for Asian Watermelon Salad recipe)2 tablespoons sesame oil10 mint leaves, torn10 basil leaves, torn½ bunch cilantro, stems removed, chopped4 carrots3 cucumbersButterhead lettuceOlive oilSaltChopped peanuts (optional)Preheat oven to 400°. Cut squash in half length-wise and scoop out seeds. Season with salt and drizzle with olive oil. Place squash halves face down in a baking dish and bake for 30-45 minutes. Once tender flip over and, with a fork, shred the flesh from the shell.In a smoking hot pan over high heat, sear the mushrooms and season with salt. Remove from the pan. Add sesame oil and 2 tablespoons olive oil to pan, then add onions. Cook for a couple of minutes and then throw in the ground turkey. When turkey is almost cooked through, add ginger, garlic, green beans, seared mushrooms, and squash. Cook for a few minutes all together. Add fish sauce, soy sauce, and lime juice. Check seasoning. You will most likely need to add salt. Remove from heat.Add ¾ of your herbs. Let sit for 30 minutes or so and re-check seasoning. Add more lime and fish sauce to taste.Julienne carrots and cucumbers (minus the core). Mix vegetables with some leftover herbs.Serve turkey and squash filling inside a leaf of lettuce and top with herb salad. Chopped peanuts if you wish! Asian Watermelon SaladWatermelon, seeded and cubed4 limes, zested¾ tablespoon minced ginger½ bunch mint, tornMix all ingredients together.