To Spiralize or not? Yes, use a spiralizer

Oh, I have to share the best new toy I have after my airfryer. It’s called a vegetable spiralizer and it makes eating healthy so much more fun. They are easy to use and you can find them everywhere now. Amazon carries both the small and large items. I first bought the small one but after using it a while, I loved what I was eating so bought the larger one.  What a huge difference, better to go with the larger one…so much better, easier and faster with no cut fingers. You’ll use it all the time and your family will be healthier. Living in Egypt I don’t have access to spaghetti squash but now I use zucchini and it makes a great base for my sauces and it’s so much healthier. Once you start using it, you’ll have so much fun with other vegetables and only your imagination can stop you….

One of my favorite recipes to make pesto and throw it on fried zucchini spirals.  Easy to make and healthy.  I use olive oil, fresh basil,, garlic, parmesan cheese and pine nuts. Just whiz it together until it’s really fine and enjoy.  You can just do the amounts by taste as everyone likes if a bit different.  Then I just fry up the zucchini in some olive oil till it’s al dente..lol  Mix it together…Yum…

Brieftons Tri-Blade Spiralizer: Vegetable Spiral Slicer, Strongest-Heaviest, 100% Risk Free with Lifetime Guarantee, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals

You tube how to use the Spiralizer this is just fun to watch.

Tips

SWEET POTATO CURLY FRIES WITH CHIPOTLE LIME AIOLI

Spiralizer noodles sweet potato

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Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible!
Author: Megan
Recipe type: Side Dish
Serves: 4
INGREDIENTS
  • 2 large sweet potatoes
  • Olive Oil spray
  • Salt and Pepper, to taste
  • Chipotle Aioli, to serve
INSTRUCTIONS
  1. Preheat oven to 400 degrees.
  2. Spiralize sweet potatoes.
  3. Line baking sheets with parchment paper. Add sweet potatoes and spread out evenly. Spray with olive oil and season with salt and pepper.
  4. Bake for 35-40 minutes or until crispy.
  5. Meanwhile, for the aioli, combine greek yogurt, lime juice and chipotle pepper in a blender. Puree well and taste for seasoning and spiciness. If you want it spicier, add more liquid from the chipotle in adobo can. Serve with fries and devour!

Chicken Tikka Masala with Butternut Squash Fettuccine

Spiralizer squash noodles

The strong spices in this Indian dish brings out the sweetness of the butternut squash. We also love how it has the creamy texture of a classic pasta dish, despite the lack of noodles.

Ingredients:

  • 1 large butternut squash (or 2 medium), peeled and spiraled (Blade B for Inspiralizer)
  • olive oil cooking spray
  • salt, to taste
  • pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon virgin, unrefined coconut oil (or extra virgin olive oil)
  • 1 cup diced white onion
  • 2 large garlic cloves, minced
  • 1 tablespoon peeled and grated fresh ginger
  • 1 1/2 teaspoons garam masala
  • 11/2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups canned tomato puree
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup nonfat Greek yogurt
  • 11/2 tablespoons chopped cilantro
  • 1/2 tablespoon extra virgin olive oil
  • 1 pound boneless chicken breasts, cut into thin strips or 1” cubes

Directions:

1. Spread butternut squash noodles on a baking sheet lined with parchment paper. Spray with cooking spray and season with salt, pepper and garlic powder. Roast for 8-10 minutes at 400° or until al dente.
2. In a large saucepan, heat the oil over medium heat. Cook onion, garlic, and ginger for 2-3 minutes or until onion turns translucent. Add in the garam masala, coriander, cumin, turmeric, and cayenne pepper. Season with salt and add the tomato puree and lemon juice. Bring to a boil over high heat then reduce to a simmer for 10 minutes.
3. In a large skillet, heat up oil and add in the chicken. Season with salt and pepper, cover, and cook for 5-10 minutes.
4. Remove sauce from heat and stir in the Greek yogurt and cilantro. Add chicken to the sauce.
5. Divide the butternut squash noodles into bowls and top with chicken tikka masala.

Deconstructed Manicotti Skillet with Zucchini Noodles

Spiralizer noodles

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 2

Ingredients

  • 1/2 tbsp olive oil
  • 1 large garlic clove, minced
  • pinch of red pepper flakes
  • 1/2 cup diced red onion
  • 1 14oz can diced tomatoes, no salt added
  • salt and pepper, to taste
  • 5 basil leaves, chopped
  • 3 cups baby spinach
  • 2 zucchinis, Blade A
  • 2 tbsp shredded mozzarella cheese
  • For the filling:
  • 1/4 cup parmesan cheese
  • 7.5oz of ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 small egg

Instructions

  1. Preheat the oven to 375 degrees.
  2. Place a large castiron or nonstick skillet over medium heat and add in the olive oil. Add in the garlic, red pepper flakes and onions and cook for 2-3 minutes or until onions are translucent.
  3. Add in the canned tomatoes and season with salt and pepper. Stir and let cook for 10 minutes or until your sauce is reduced fully. Five minutes in, add the basil.
  4. While the sauce is cooking, mix together all of the ingredients for the “filling.” Season with salt and pepper. Set aside.
  5. Then, place a large skillet over medium heat and coat with cooking spray. Once the skillet heats, add in your baby spinach and toss until wilted. Fold the spinach into the cheese mixture and set aside.
  6. When the sauce is done cooking, remove half of the sauce and set aside. Make sure that the sauce is spread evenly on the bottom of the skillet and then top with the zucchini noodles. Top with the remaining sauce.
  7. Next, make two pockets in the zucchini noodles on either side of the skillet and fill each with a dollop of the cheese “filling.” Sprinkle over the skillet with the 2 tbsp of mozzarella. Season the top of the skillet with pepper.
  8. Cover the skillet with tin foil and bake for 20-25 minutes or until the noodles soften and the cheese is completely melted.
  9. Serve for two!


Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals

Spiralizer Cookbook: Top 49 Veggie Friendly Spiralizer Recipes-From Sweet Potato Fries And Zucchini Ribbons To Carrot Rice And Beet Noodles … Spiralizer Vegetable, Spiralizer Cooking)

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4 Responses to “To Spiralize or not? Yes, use a spiralizer

  • Can’t wait to get one so that I can start playing around with it. I also want to get an air fryer. Would be so much healthier.

    • I really love my spiralizer, your imagination is the only thing to stop you from making amazing food that’s healthy.

  • I have loads of kitchen gadgets .. You name it I have it. but this is one I use. Those cook books look interesting.. Had Know idea they did recipes . The harder vegetables I do find difficult to curl though . Carrots .. Sweat Potatoes. but courgettes and Red onions .. Marvellous .

    • I use courgettes (zucchini) all the time instead of pasta…works great and even have hubby enjoying. I’ve put pasta sauce on it, I’ve used pesto sauce, I’ve used cream sauces and even just stir friend those noodles with onions and sesame seeds. Your imagination can go wild…lol I’m thinking of making Pad Thai with them…

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