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1
Preheat your oven to 400. Line a baking sheet with parchment paper.
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2
Combine the tamari, sesame oil, cornstarch, ginger, and sambal oelek in a medium bowl and whisk until smooth. Mix in the turkey, cilantro, and scallions with your hands until just combined, being careful not to overhandle.
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3
Scoop out 1 tablespoon size portions of turkey mixture, gently rolling each scoop into a ball shape. Place meatballs on the baking sheet and bake until cooked through, about 18 to 20 minutes.
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4
Mix hoisin and lime juice. Brush lightly over meatballs.
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5
Toss the cucumbers with 1/4 teaspoon salt and 1 teaspoon sugar in a colander and let sit for 10 minutes.
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6
Mix the remaining salt and sugar with the red pepper flakes, ginger, garlic, fish sauce and soy sauce in a large, shallow bowl. Add the scallion and cumbers. Let the cucumber salad sit for 45 minutes, tossing every 10 minutes or so, before serving.
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7
Gently remove each piece of lettuce from the head of lettuce, being careful not to tear any leaves. Wash and dry the leaves and set aside.
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8
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place a half of the squash cut-side down on a dinner plate and put a tablespoon of water on the plate under the squash. Microwave on high for 10 minutes. Repeat with the other half of the squash. Run a fork through each half, scooping out the strands of spaghetti squash.
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9
To serve, fill each lettuce cup with some spaghetti squash, two or three meatballs, and some cucumber salad.
