Summer Squash Spaghetti with Marinara Sauce and Marinated Portobella Mushrooms (Raw)

Summer Squash Spaghetti with 

Mar(raw)nar(raw) Sauce 

and

 Ma(raw)nated Portobello Mushrooms

spaghetti ingredients:

• 4 summer squash (2 medium squash per person) 
• 1 tbsp cold pressed extra virgin olive oil
• 1 tbsp fresh squeezed lemon juice

 

 

mar(raw)nar(raw) sauce ingredients :

• 1 or 2 cloves garlic
• 1 red bell pepper
• 6 sundried tomatoes (bottled in extra virgin olive oil or if dried soaked in water)
• 4 medium roma tomatoes 
• 1 tsp cayenne (optional)
• 2 tsp oregano
• 1 tsp dried basil
• 1 tsp crushed dried fennel seeds
• 1 tsp garlic powder
• 1/4 tsp himalayan pink salt
• 2 tsp raw agave syrup
• fresh cracked black pepper corns (to taste) 
• 2 tbsp cold pressed extra  virgin olive oil 

garnishes:

• 2 tbsp nutritional yeast (optional, not a raw food item)
•  fresh basil leaves

marinated portobello mushrooms ingredients:

• 4 large portobello mushroom caps
• 1 or 2 cloves garlic minced fine
• 1/4 cup balsamic vinegar
• 1/4 cup organic maple syrup (not a raw food item, raw agave syrup can be substituted)
• 1/4 cup cold pressed extra  virgin olive oil
• 2 tbsp fresh squeezed lemon juice

preparation steps:

1. one day previous to meal: place portobello mushrooms and all other ma(raw)nated mushroom ingredients in a covered dish in refrigerator and let sit overnight - stir occasionally

2. just previous to meal: spiral summer squash-drizzle with olive oil and lemon, toss together and set aside

3. in a food processor fitted with an S blade add all sauce ingredients in the order listed above, process until consistency desired - I like my sauce slightly chunky 

4. drain excess liquid that may have formed in summer squash spaghetti and place on serving plates.

5. ladle sauce on top of spaghetti and garnish with chiffonaded fresh basil leaves and nutritional yeast 

6. slice ma(raw)nated  mushrooms and serve either on the side or directly on top of spaghetti