Hi, I’m new to raw foods and would like to try recipes like Spaghetti Squash Gremolata with Spinach Pesto which requires the spaghetti squash to be dehydrated. Is there anyway I can do this job without using a dehydrator?
There is an entry somewhere I have used to turn your oven into having dehydrators qualities and I’ve used it for recipes that require a dehydrator. I try to get back with the details because I can’t seem to find it at the moment.
there isn’t real need to dehydrate the squash. An alternative would be to just cut it in strips and use as it is for ‘al dente’ pasta – or noodles as you americans call them. Or if you want droopier pasta, cut it into strips, then massage a lot of salt into it, leave for an hour and then rinse off the salt and squeeze out the excess water. The result is the same as if you dehydrated it.
Most people just cut their squash or courgette (zucchini) and use it as it is.
Hi rawhoneybee. I’ve been a raw foodist for two years now, and have never used a dehydrator. There are plenty of ways to make delicious raw foods without a dehydrator. Personally, I think foods are a lot more delicious when they have all the liquids and juices they were meant to have. There are lots of recipes here on goneraw that are delicious and don’t use dehydrators. Also, onRoshi’s Raw Lifestyle, my brother and I have posted several recipes that are delicious and only require a food processor. Check it out when you h*ave the time.
Either way you like. If you massage salt in and then rinse it off it is wilted. If you do it au natrel it will be a little firmer. Delicious either way just depends on what your particular taste is for.