Recipes - to your health

Spaghetti Squash Wraps


  • 1 medium-large spaghetti squash ( or 2 small)
  • 4 egg yolks
  • 4 Tbsp. Rorie’s Grain Free Dough Mix for best outcome (or substitute with 1 tbsp. coconut flour + 3 almond flour)


Preparing Spaghetti Squash Strands

Preheat oven to 375°F. Slice spaghetti squash in half and scoop out the seeds. Place the cut squash face down on a cookie sheet lined with parchment paper. Bake for 35 minutes. After removing squash, leave it face down for an additional 5 minutes, then flip. Allow to cool completely before attempting to string the squash. If you try to string it when it is hot, it will become mushy. Do not refrigerate the squash before you string it.

To string the squash, run a fork through the flesh of the squash to create spaghetti-like strands.

For this recipe, you’ll need about 4 cups of strands.

Preparing Wraps

Place 2 cups of the cooled squash strings in a food processor fitted with an S blade. Pulse 2-3 times to break the strings into small chunks. Repeat with remaking squash. (You can skip this step – wraps will be more stringy, but they taste just as good.)

Add grain free flour to the squash and mix well. Then add in the 4 egg yolks and mix until a sticky loose batter forms. Shape the "dough" into 4 nice size round balls.

Line 2 cookie sheets with parchment paper and spray with oil. Place balls of dough on top. Flatten the ball into flat circles. Do not attempt to make them too thin or your wraps will rip.

You will need to press and round the ends carefully a few times to create a nice circle. Alternatively you can lay the "dough" out over one full cookie she's and bake it as one long roll. I prefer the circles as I find they have a more firm well done texture. Bake at 375°F for 35-40 minutes. Remove from oven, allow to cool for 5 minutes, then flip over and bake an additional 5 minutes or to desired crispiness. Bake time depends on how thick your squash strings are. Allow to cool before filling or folding.

My favorite way to fill this wrap is with sliced turkey, avocado, lettuce and tomato. I’ve stuffed them with leftover meat balls and even used them as crusts for individual pizzas.

It’s a recipe for success.

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