NOTE: If you use dates, this recipes is Sweeter Still phase. If you replace dates with liquid stevia drops, this falls into the Broader Choices phase.
This has the most flavor if you can make ahead and let it sit for 30 minutes to 1 hour. (It’s actually even better the next day)!
To make spaghetti noodles:
3 yellow summer squash or zucchini
For Marinara Sauce:
6 large tomatoes
5 sundried tomatoes
2 garlic cloves
1/2 bunch fresh basil
2 Tbsp oregano
1 Tbsp. freshly ground black paper
1/4 cup onion, chopped
1/2 cup cold-pressed olive oil
1/4 cup lemon juice
4 dates, pitted (or replace with liquid stevia drops for Phase 1)
1 tsp. sea salt
Liquid stevia drops to taste (optional — for a sweeter sauce)
Directions for the pasta:
Option 1: Use a julienne peeler (looks like a cheese slicer) and peel thin slices of the squash. Then with a knife, cut those peels into thin strands of “pasta”.
Option 2: Use a food spiralizer to form the squash into “pasta”.
Option 3: Use a mandolin to make thin strips and then cut those with a knife into pasta strips.
Put pasta in a bowl and cover with olive oil and some salt. Set aside.
Directions for the sauce:
Put all ingredients in a high speed blender and blend until creamy. Add filtered water if it is too thick.
Drain excess oil off the pasta. Put pasta on a plate and top with the sauce. You can add add’l toppings such as olives, chopped tomatoes, green onions or basil leaves.
This is a “raw” food meaning all the nutrients are still in tack because it has not been heated. If you would like to eat this warm, place your plate of spaghetti and noodles in a dehydrator at 118 degrees. If you do not have a dehydrator, warm your oven to 200 degrees, turn it off and place your dish inside the oven to warm.