Spaghetti Squash Gremolata with Spinach Pesto recipe at Gone Raw

Spaghetti Squash Gremolata with Spinach Pesto

(click on image to enlarge)

Serves 1 to 2

Sweet, tangy and spicy, definitely filling and a sensory meal. Takes a little prep time, so start prepping and dehydrating about 4 hours in advance, but worth it.

Ingredients

1 Spaghetti Squash , cut in half and scraped out, strands will come out similar to pasta
3 tablespoons Fresh Italian Parsely, Chopped finely
1 tablespoon Fresh Lemon Peel, Finely grated
1 tablespoon Capers (not sure if they are raw, mine were brined), Chopped
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
4 Green Onions , Chopped
3 Cloves of Garlic, Minced or pressed
1 Jalapeno Chili, Diced finely
2 cups Spinach, Rinsed
2 tablespoons Fresh Basil, Chiffonade
1 teaspoon Sea Salt
6 Sundried Tomatoes, Soaked
1 Porcini Mushroom (optional), sliced (soaked if dried)
1 tablespoon Oil of choice for massaging :>

Preparation

1. Cut spaghetti squash in half and de-seed, then scrape the strands out using a spoon (it will be like scraping a pumpkin). Lay the squash in warm salted water for two hours (Cover with water and add about a tsp of salt). Rub with your fingers as it soaks and it will come apart looking more and more like an angel hair. 2. Prepare gremolata by combining parsley, lemon peel, capers, olive oil and lemon juice in a small bowl, set aside.(this does not get dehydrated, just marinates) 3. Prepare the other ingredients. 4. Set the spaghetti squash after lightly draining, on a mesh screen above the other ingredients in dehydrator. Place the spinach, garlic, green onion and basil on a teflex sheet, you want it wilted, not dried. 5. Dehydrate on 95 to 105 for about 2 hours. 6. Squash will be starting to dry and getting softened. Remove and soak in warm water till warmed. 7. Add half of the following ingredients to a blender or magic bullet: Spinach, onion, garlic, sundried tomato, porcini mushroom and basil. Blend completely, add salt to taste. 8. Remove squash from water and massage with about a tablespoon of your oil of choice. I like to use coconut oil. 9. Mix remaining veggies with squash, plate mixture and place pesto on top, cover with gremolata and add your choice of “Parmesean” cheese.

Comments

elizabethh writes: (May 18, 2008)

wow, i didn’t know you could eat spaghetti squash raw, thanks!

RawKidChef writes: (May 19, 2008)

beautiful!

carrie6292 writes: (May 19, 2008)

I just want to be certain, step 2 also goes in the dehydrator? Sounds delicious!

harmonylia writes: (May 19, 2008)

OOOh sorry Carrie6292, let me clarify so it’s not so squibbled, the squash goes in over the Spinach, Garlic, Onion and Basil. The gremolata, which is the parsley, lemon peel, capers, olive oil and lemon juice, gets set aside as a topping later. I need to make that more clear, thanks. I will fix it now! :)

harmonylia writes: (May 19, 2008)

pianissima writes: (May 19, 2008)

can i come to YOUR house for dinner? i have to try this…

harmonylia writes: (May 21, 2008)

You are more than welcome, of all the things I miss, (besides my mind) it’s having all my friends and family over to eat.

Carlie2008 writes: (May 25, 2008)

You, dear harmonylia, are a true life-saver!! I’m new to raw;and besides looking for recipes to build up my recipe box, I’ve also been thinking of the things I love, and can no longer eat. I LOVE spagetti squash…you’ve just given me one of the BESTEST recipes – ever !!! My Thanx !!

Carlie2008 writes: (May 25, 2008)

harmonylia writes: (July 19, 2008)

Oh yeah, thank you carlie2008, I’m glad that you like it so much. I have to get back to my kitchen soon. I have been so busy, I’m ready to pop.

squeeko writes: (August 07, 2008)

Harmonylia you are a TRUE RAW CHEF!!!!!

Peace and Love!!!!

avocado_love writes: (August 14, 2008)

This is a great recipe, I made it for my bf return from a trip and it was worth the effort, but… it took me 2 hours to get the spahetti out of the squash. I would love to hear how people got the spaghetti out? I was able to get some of the squash out using a spoon, but mostly it was a lot of hard work. Cutting, pressing, rolling it with a rolling pin to get it to be strands. And I don’t know if I soaked it in too much salt water too long, but it never got that soft. It was still firmer than the non-wilted zucchini i normally use. Any tips?

harmonylia writes: (August 15, 2008)

Hi avocado love, I’m surprised it took you that long to get out the squash. hmmm… how to make that easier? the ones I had must have been very ripe, because they were removed very easily. Perhaps cutting it in half then soaking salted water in the half of the squash to soften?? Anyone else have an idea? Also, the strands do not soften like zucchini, but will get tender once de then re hydrated.

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