Turkey and Spaghetti Squash Lettuce Wraps + Asian Watermelon Salad

Recipes by Farmers’ Chef Stacy Murphy

Turkey and Spaghetti Squash Lettuce Wraps

1 spaghetti squash
Oyster mushrooms, caps removed from stems, sliced
1 lb ground turkey (preferably dark meat)
1-2 onions, diced
2 tablespoons minced ginger
5 cloves garlic, minced
Green beans, wiped clean and blanched
½ cup fish sauce
2 tablespoons soy sauce
5 limes, juiced (can be zested first for Asian Watermelon Salad recipe)
2 tablespoons sesame oil
10 mint leaves, torn
10 basil leaves, torn
½ bunch cilantro, stems removed, chopped
4 carrots
3 cucumbers
Butterhead lettuce
Olive oil
Chopped 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 Salad

Watermelon, seeded and cubed
4 limes, zested
¾ tablespoon minced ginger
½ bunch mint, torn

Mix all ingredients together.