Spaghetti Squash Citrus Crepe


Ready in 20 minutes

Serves 1  people

380 calories 


  • 1 crepe
  • 1 oz. spaghetti squash
  • 1 tbs scallion
  • 2 tbs olive oil, separated
  • 1 clove fresh garlic, diced
  • Juice of ½ orange
  •  ¼ cup Citrus Sprouts
  • A dash of Himalayan Pink Salt


  1. Pre-heat a skillet on low/medium heat add 1 tbs of olive oil and let it warm for about 90 seconds. Add spaghetti squash  and let saute.
  2. When the spaghetti squash starts to soften add the diced garlic clove, and a dash of salt, let cook 2 more minutes, remove from skillet and place aside Lower heat on skillet.
  3. In a separate bowl, add the juice of ½ orange, and dash of pink salt.
  4. Slowly add  in 1 tbs of olive oil. When fully blended add in scallion.
  5. Heat store bought packaged crepe, or make from scratch. (I buy Frieda’s Crepes) Only 30 calories per serving.
  6. Remove crepe from heat, and plate. Add in spaghetti squash, and citrus greens. Drizzle dressing over greens, enjoy.


Emulsify your citrus with olive oil. Add citrus in a bowl first and slowly drizzle in olive oil, whisk briskly, until olive oil and citrus juice have a thickness to it. Add pink salt to taste. Bottle and keep for up to one week.


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