The low-carb take on spaghetti has taken wholesome kitchens—not to mention Instagram—by storm, with camera-ready zucchini noodles replacing pasta as a healthier alternative. And you can thank the spiralizer for their superstar status.
You know, that go-to gadget that takes up almost no counter space, yet effortlessly cranks out oodles of raw veggie noodles. But the trendy gadget can do so much more than transform squash: It can make edible ribbons out of everything, from apples to beets, turning them into delish meals, desserts, and even drinks. Read on for inspired spiralizer ideas that make whole food eating easy and oh so fun. Come on, it's curly food!
1. Make the best hot chips, ever.
Would you like chips with that? Yes please! The spiralizer lets you crank out curly shoestring chips out of Russet or sweet potatoes—or half of each. Better for you than Maccas or the freezer section kind, keep the skin on for extra nutrients and bake them up to crispy perfection. Toss in olive oil and rosemary for a fancy spin.
2. Add a new spin on soup.
Ahhh, soup. The steamy bowls of goodness hit the spot, and by loading them up with heaps of veggie spirals instead of processed pasta, you'll be closer to getting your five a day. Try spiralized daikon in ramen, zucchini noodles in pho, and carrot ribbons in chicken noodle soup, and slurp to your heart's desire. You'll get all the comfort without all the calories.
3. Add color to salads.
Punch up your usual bowl of one-note lettuce with a symphony of spiralized veggies: think ribbons of red beets, curly Qs of orange carrots, and spindles of yellow squash. Since colors correspond to certain nutrients (eg: orange means beta carotene), eating the rainbow ensures you're getting a variety of vitamins and minerals.
4. Make over your noodle bowl
We're big fans of noodle and rice bowls, the ideal custom-made meal: You can top with sautéed mushrooms, shelled edamame, and sesame seeds for an Asian flair, or with black beans, cilantro, salsa, and avocado for a Mexican spin. Well, just as the toppings can change, so can the bottom. Say goodbye to carb-heavy rice or noodles for zucchini, beets, or carrot curls that offer more nutrients and flavor for fewer calories.
5. Dress up desserts.
Fruity desserts don't get the applause they deserve. Chocolate cake always seems to take the, uh, cake—until now. Spiralizing instead of slicing fruit elevates apple crisp, glorifies galettes, and transforms fruity tarts into works of art.
6. Maximize your muffins.
Chances are, that muffin you're eating isn't as healthy as you think. Enter the spiralizer. Bake up chocolate muffins out of spiralized zucchini, or spiralize carrots for a spin on carrot cake. You can even bake potato noodles topped with egg and cheese in muffin tins for a fill-me-up breakfast.
7. Put a "spin" on sangria.
For a picture-perfect pitcher of sangria, use the spiralizer. Adding twirls of apple and pear make the fruity drink even more fabulous, plus you can get fancy with flavor combos. Try spiralized green apples, kiwi, and lime white wine sangria, go red with spiralized beets and orange slices, or try a sangria spin on a mojito with spiralized cucumber, jalapeño, and cilantro with bubbly Prosecco. Curly cue apples and carrots also double as drink garnishes.
8. Crank out contemporary casseroles.
Forget the out-of-style image of grandma's pasta bakes; spiralized veggies make casseroles cool again. Whip up a mac and cheese with butternut squash spirals, or how about a pasta-be-gone lasagna with carrot curls? Swirly strands of sweet potato topped with tomato sauce and cheese bake great, too.
9. Add pizzazz to pizza.
Spiralize potatoes to make a gluten-free crust, and then top with sauce, cheese, and pepperoni for a slice of heaven. Or top flatbread with swirls of sweet potato and zucchini for a picture-perfect veggie pizza.
10. Put broccoli stems to work.
Don't toss those broccoli stems, spiralize them! Simply slice off the florets, crank stems through the spiralizer, and boom—you get to eat the entire broccoli. Toss into stir-frys, sauté with garlic and olive oil, or turn into a beef and broccoli bowl like no other.
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