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The spaghetti squash also known as; vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and spaghetti. It is an oblong winter squash. The fruit (yep it is considered a fruit due to the seeds within) can range in color from ivory to yellow to orange. The orange varieties have a higher carotene content. The center of the squash contains large seeds and the flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash but when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
I don’t eat raw spaghetti squash because it is hard on my digestive system, so I baked mine for this recipe. If you wish for the dish for be 100% raw, zucchini noodles would be perfect instead. Preparing it baked might make it a great transitional dish for you or your family members who are learning to add fresh, whole food recipes into the diet plan. A great benefit to spaghetti squash verses traditional pasta it that it only has 40 calories and 8 grams of carbs per cup, whereas traditional pasta that has 200 calories and 40 grams of carbs per cup!
I also did a little dehydration step when making the sauce. I started off by lightly dehydrating the cherry tomatoes once they were tossed with some olive oil and Italian seasoning. I did this for several reasons. One, to infuse the flavors, making them brighter and richer. And secondly, to cut down on the “water” in the sauce. If you are used to making raw marinara sauces, you know what I mean. Raw tomatoes can expel quite a bit water once the sauce is assembled and waiting for dress rehearsal. :) The end result was dyno-mite.
For a little dash of cheese flavor, I threw a handful of almonds and a teaspoon of nutritional yeast in my Bullet and blitzed it to a crumb like texture. This was sprinkled on top in place of parmesan cheese. For a more complete recipe you can always make my Brazil Nut “Cheese” Crumble or the Raw Almond Parmesan. For another tomato based marinara type sauce, you can check out my Raw Cherry Tomato Marinara Sauce too. Enjoy!
Sauce: yields 2 cups