Of course! Its certainly more nutritious that way with all the ezymes intact and no essential amino acids, nor vitamins and minerals denatured through excessive heat.

I have raw zucchini all the time as a pasta substitute. “Zoodles” can be created in fettuccini, or angel hair pasta ribbons, and thinly peeled slices also can be used in lasagna.

1. My raw vegan lasagna using zucchini noodles

My partner makes a tasty shredded zucchini salad and adds cherry tomatoes, parsley, and a garlic cream sauce, with smoked habañero hot sauce, and nutritional yeast. Any squash makes a tasty addition to salad.

The same can be done with butternut squash and I've seen those noodles at Whole Foods market.

I also make fantastic desserts using fresh pumpkin by cutting off the skin, and blending it in the cuisinart until its pureed. I then add pumpkin pie spice, dates or agave as sweetener, and psyllium husk as a binding agent for raw pumpkin pie, or add the same pumpkin mixture in coconut butter with plain coconut yogurt for pumpkin spice cheezecake.

1. My raw vegan pumpkin pie with coconut cream

But any squash like acorn, kabocha, or winter squashes can be pureed and used as bases for anything from desserts, sauces, or raw vegan soups.

Eating squash this way is delicious, nutritious, and provides fiber which the right microbiota (flora) in your intestines breakdown which subsequently provides very beneficial byproducts to your body for optimum health.

Certo, la zucca cruda di tipo estivo è comunemente usata nei vassoi di relash e nelle insalate. Faccio un'insalata che usa zucca cruda, bacche estive, noci, verdure da insalata, sedano e carote con una vinaigrette piccante ai frutti di bosco che è stata popolare nel mio caffè per diversi anni.