Raw Food Marinara Sauce with Spaghetti Squash-Be a Raw Food Dabbler!

Hello everyone! I am so excited to share my friend Hyacinth’s raw food recipe with you! Although her recipe calls for zucchini angel hair like pasta, I decided to compromise on the raw food thing and make it with cooked spaghetti squash.

I don’t know about you, but I have always tended to jump into everything I do with full force. I have tried to become more of a dabbler over the years so I can experience more things-more realistic for me.

So that is why when I went to Hyacinth Mill’s Raw Food workshop, I so appreciated when she encouraged incorporating raw foods into our diets as opposed to becoming a complete raw foodist.

I hope you enjoy her raw food recipe and my spaghetti squash compromise. Check out Hyacinth’s website: www.newlifejourneys.com

Hyacinth’s Raw Pasta Sauce:
Makes 3 cups

2 1/2 cups tomatoes
12 sun dried tomatoes, soaked
3 dates: pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 tbsp Parsley (save a bit for garnish)
1 tbs. sea salt (I used one tsp)
1/8 teaspoon of Cayenne (red) Pepper (I didn’t use any)

Place all the ingredients in a food processor fitted with the S-blade and process until smooth.

Slice a spaghetti squash in half lengthwise and roast at 350 degrees for 45 minutes. Remove from oven and let cool.
When cooled, drag a fork along the cooked squash and pull out all the strands of “spaghetti” and place in a bowl. Serve up the squash , pour sauce over it and garnish with pine nuts if you like.

Sun-dried tomatoes give this marinara a traditional slow-cooked flavor.

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