Spiralizer Ideas

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

Tomato, tomahto:

Make (and freeze) a big batch of hearty Puttanesca. The briny capers and olives do wonders to spiralized zucchini and cucumber.

Go Greek:

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.

Asian-Inspired:

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).

Soup Scoop:

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.

Get French:

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.