You might’ve noticed a foreign-sounding word floating around the Internet lately—spiralizer. What is a spiralizer, you ask? The dream-come-true kitchen gadget popular among health-focused foodies and creative cooks turns your favorite fruits and veggies into ribbons and noodles. In other words, you can bring pasta night back and dine healthy, too.
Using a spiralizer is easy: Slide in your blade attachment of choice, place your fruit or vegetable between the blades, and turn. The resulting noodles are sturdy enough to hold a sauce, and colorful enough to serve at a party.
Sprucing up your noodles is easy. These days, vegetable spiralizer recipes abound on the internet and beyond. So whether you’re an intuitive cook or a novice, at the end of the day a delicious meal awaits. Here are a few easy spiralizer ideas to whet your appetite.
A few tips before you get started
You can spiralize virtually any fruit or vegetable, but here are our favorites: zucchini/summer squash, cucumber, beets, carrots, potatoes, apples, butternut squash
Thicker sauces coat spiralized noodles better than thinner ones
Creamy doesn’t mean unhealthy—with a few substitutions (soaked cashews for cream; nutritional yeast for cheese), even alfredo can be guiltless
With a few exceptions, most spiralized recipes are raw and best served at room temperature
Toss your favorite pesto on spiralized zucchini or cucumber noodles, add a handful of raw and/or roasted tomatoes, a shaving of parmesan and lemon zest, and voila.
Make (and freeze) a bit batch of hearty Puttanesca. The briny capers and olives do wonders to spiralized zucchini and cucumber.
Spiralize red and golden beets, then toss with kalamata olives, chickpeas, tomato, cucumber, and marinated feta. Toss with a simple vinaigrette of lemon, garlic, and olive oil.
Now’s the time to embrace peanut sauce (or your nut of choice—cashew is our current favorite) drizzled over cucumber and carrot noodles with shaved radish, green onion, and toasted cashews. Miso-based dressings make an equally tasty alternative.
Squash the Rumors:
Once you use butternut squash ribbons in your lasagna, or have your first taste of spiralized squash mac’n’cheese, you won’t go back to the real thing. The hearty vegetable can be eaten raw, but it tastes best after it’s spent time in the oven (preferably in the company of cheese).
Virtually any spiralized vegetable does wonders when it comes to bulking up soup. Add carrots or zucchini to your favorite chicken noodle soup, cucumber noodles to pho, and potatoes to potato-leek.
You heard it here first. You can use your spiralizer to make healthy French fries. Spiralize any kind of potato (we love sweet potatoes in particular), place them on a baking sheet with olive oil, salt, and pepper, and bake at 450° for about 15 minutes.
There you have it. You know what a spiralizer is, how to use one, and have a host of healthy vegetable spiralizer recipes to create. Time to start cranking.
What’s your favorite spiralizer ideas? Share them with us by using the hashtag #CrateStyle.
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