Just when you thought spaghetti night couldn’t get any better! We love the healthy and tasty appeal of spiral veggies – here are three simple recipes using spiral vegetables to get you started in the kitchen…
Been looking for a healthier alternative to carb-loaded pasta? Got a gluten-intolerant buddy in the house?
The oh-so easy answer has been hidden in your crisper this whole time: spiral vegetables! Mixing tradition with trendy (and tasty)!
Spiral veggies have all the textural deliciousness of old-school noodles without the complex carbohydrates – but with an extra kick of fibre-rich, low-calorie goodness. We’re convinced.
Tools of the Spiral Trade
First things first, you need the proper tools to do the spirally job. Invest in a good spiraliser for quick and easy prep work.
The peeler in the drawer will do an okay job, but you best get started early because you might be at it for a while. (We’ll take the professional spiraliser any day, thank you!)
We Recommend: Spirelli 2.0
Of the many spiralisers on the market, we’d opt for the original. That’s right, the Gefu Spirelli was the first of its kind, hitting the market way before all others. They’ve had time to refine their design, and the result is the Spirelli 2.0.
Sharp & Safe
The Spirelli 2.0 has super sharp internal blades that won’t dull even with repetitive use. It’s also dishwasher safe for no-fuss cleaning.
Best of all, the 2.0 version is safer to use than ever before. It includes a special attachment to keep your fingers away from the blades while you push the last of the vegetable through. Safe as houses!
What Kind of Vegetables?
The delicious kind! Stock up on your favourite veggies – remember, you might need more than you think to feed the whole family.
The best vegetables to spiralise are the more robust, seasonal vegetables like carrots, sweet potatoes, zucchinis, beets, cucumber, radish… you know the rest!
Zucchini Spaghetti with Avocado Pesto (Serves 4)
Original recipe from Eat Yourself Skinny here.
2 large zucchinis
2 ripe avocados
1 cup of fresh basil
2 garlic cloves
¼ cup of pine nuts
2 tsp lemon juice
Salt & pepper to taste
- Spiralise the zucchinis (yay, the fun part!)
- Blend the avocado, basil, garlic, pine nuts, and lemon juice. Drizzle with olive oil until you have an emulsified consistency you’re happy with
- Cook the zucchini noodles in a pan over a medium heat until tender (1-2 minutes)
- Toss it all together and season to taste!
Kung Pao Chicken & Spiral Vegetables (Serves 2)
Original recipe from Skinny Taste here.
½ red capsicum (diced)
200g skinless chicken breast (or thighs if you prefer)
1 tsp sesame oil
2 cloves garlic
1 tsp ground ginger
2 tbsp crushed roast peanuts
2 spring onions
1 ½ tbsp reduced soy sauce
1 tsbp balsamic vinegar
1 tsp hoisin sauce
2 ½ tbsp water
2 tsp sugar
2 tsp cornstarch
- Spiralise your zucchini, dice capsicum, and chop spring onions
- In a small bowl, whisk sauce ingredients until emulsified and set aside
- Cut the chicken and season with salt and pepper. Cook until browned
- Add sesame oil, garlic, and ginger to the pan. After a few minutes, add the capsicum
- Add the sauce mixture to the pan and simmer until thickened
- Toss in the zucchini noodles (zoodles!) and cook until tender
- Mix all the ingredients together, serve up, and garnish with peanuts and fresh spring onion
Caprese Beet Salad (Serves 1)
Original recipe from Inspiralized here.
1 large beet
5 cherry tomatoes
1 garlic clove
3-4 mini mozzarella balls
1 tbsp chopped parsley
Salt & pepper to taste
- Preheat your oven to 200°C
- Chop the ends off the beet and peel the skin. Spiralise that beauty!
- Place the cherry tomatoes and garlic on a baking tray, drizzle with olive oil, season with salt and pepper and pop in the oven for around 10-15 minutes
- When the tomatoes have been in the oven for 5 minutes, place the spiralised beet noodles on a separate baking tray and pop in the oven. Wait 2 minutes and add those delicious mozzarella balls. Cook for a further 5-7 minutes until soft and melty (mmm)
- Remove the noodles and the tomatoes. Transfer to a bowl, toss it all together, and garnish with fresh parsley