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| spiralized zucchini |
I got a spiralizer from Williams Sonoma just before Christmas. I was super excited to use it but then of course we went out of town and I was trying to eat all of the perishable food in our fridge before we left and you need fresh veggies for spiralizing so I didn't get to do it last month.
Fast forward to January - hooray! I got to spiralize. It was actually fun to do and looks really cool! It reminds me of my apple peeler, corer, slicer that I have but it comes with different plates that you can attach and make "noodles" of varying width/diameter.
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| spiralized yellow squash |
To make these noodles I used the mid-sized plate and started with the zucchini. Since the zucchini is generally more straight than the crooked neck yellow squash (hence the name), the zucchini was much easier to spiralize. I had to hold the yellow squash more carefully and re-adjust it as it spiraled down.
Since I'm a huge food prep fan, I was actually spiralizing my veggies before I needed them during the week (I made it Monday night) on the weekend prior (spiralizing went down Sunday afternoon). Of course they were placed into my awesome snapware Pyrex glass containers I got from Costco on sale (I don't get commission, but if I did, I would be raking it in! I have recommended these containers to co-workers, friends and family and have 2 sets myself! They are excellent and really keep the oxygen out which is what causes browning on lettuce and other food and causes it to go bad.)
I steamed my noodles the next night in pasta sauce with some meat + sausage (I always pre-cook my meats before mixing them into my dishes like chili or pasta/etc.) and threw a little mozzarella cheese on top when it was done.
Here's what we did:
1/2lb ground meat (we usually use venison but you can use any ground meat)
3 yellow squash
2 zucchini
1 12-16oz jar of pasta sauce
1/2 spicy sausage (optional)
1/4 cup mozzarella cheese
1) Spiralize the squash and zucchini and place into a pot on low to medium, pour sauce over the top
2) Cut up the sausage into bite size pieces. Cook ground meat and sausage in a pan, breaking up the ground meat into smaller pieces. If there is any grease, remove it and pour the meat into the pot with the squash and zucchini.
3) Stir as needed and place a lid over the top to make sure the squash & zucchini are cooked through. They should be soft, but not squishy.
4) Remove from heat, sprinkle a little of the cheese on top, serve and enjoy!
Here's what we did:
1/2lb ground meat (we usually use venison but you can use any ground meat)
3 yellow squash
2 zucchini
1 12-16oz jar of pasta sauce
1/2 spicy sausage (optional)
1/4 cup mozzarella cheese
1) Spiralize the squash and zucchini and place into a pot on low to medium, pour sauce over the top
2) Cut up the sausage into bite size pieces. Cook ground meat and sausage in a pan, breaking up the ground meat into smaller pieces. If there is any grease, remove it and pour the meat into the pot with the squash and zucchini.
3) Stir as needed and place a lid over the top to make sure the squash & zucchini are cooked through. They should be soft, but not squishy.
4) Remove from heat, sprinkle a little of the cheese on top, serve and enjoy!
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| cooked spiralized zucchini + yellow squash |
Both my husband and I liked the vegetable "noodles." They had a little bit of a crunch to them, but actually tasted like pasta which is pretty cool since they are non-starchy/lower carbohydrate vegetables vs. pasta which has 15 grams of carbohydrate for just 1/3 of a cup cooked. I definitely would recommend spiralizing for anyone who is trying to get more vegetables in, working on reducing excess carbohydrate or just likes fun food gadgets and trying new things. Spiralizing is no longer just for football quarter backs throwing the ball. It's healthy, fun and delicious! :)
It's not really a word, but they definitely should add it to the dictionary: spiralize on friends!
- run for life
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