How to Spiralize: 5 Tips for Making Veggie Noodles a Success
If you haven’t tried spiralizing yet you really, really should. Using veggies as an alternative to pasta is low carb, easy, much tastier than you might think and of course it’s super healthy too!
There are a few different types of spiralizers out there and I’ve tried quite a few, but always find myself going back to my old hand twist version one (seen in the picture).
According to my instagram posts my first veggie spiral trial was in 2014 and along the way I’ve discovered a few tricks to make spiralizing easier and wanted to share those with you so your spiral meals can be a success too!
Smaller vegetables tend to result in half moon shapes from the spiralizer instead of the long, curly ones we want to make. Of course these are still fine to consume but they just don’t have the “look” we want!
I have actually found the best technique is to just keep spiralizing until the spiralizer jams (which it will) and then cutting the long spiral after to the length you want your noodles.
*I use the half moon bits and the leftover core to either make a salad with or freeze and use to make veggie soup broth (Recipe HERE)
2) DON’T COOK THE NOODLES
I have discovered that although you can cook the “noodles” spiralized veggies actually do much better to just leave alone and then top with warm sauce. It keeps them crispier and more noodle like in my experience, not to mention you are keeping all the nutrients intact by leaving them raw. If you do choose to cook them (a quick boil or stir fry) the shorter the cooking time the better.
3) DRY YOUR NOODLES
Once you have spiralized your veggies and have your noodles cut, lay on paper towel, pat dry and leave for a few minutes. Veggies have lots of water and skipping this step will mean a very watery meal.
4) MAKE YOUR NOODLES AHEAD OF TIME
I was really nervous the first time I did this because I didn’t want all my spiralizing work to go to waste (never mind wasting the veggies too!) but they actually store really well in a sealed container in the fridge for a few days.
I like that I can make them in the evening after the kids go to bed and then just take some out, put on plates and warm up sauce the next day for supper. Super quick and healthy!
5) CHOOSE THE RIGHT VEGGIE
Look for veggies that are semi hard to hard. In addition to being on the large side which I stated above. Of course zucchini is one of the easiest and therefore most popular to spiralizer but I have personally also had success with: squash, carrots, beets, sweet potato, cucumber and I’ve also used apples very successfully for a fruit salad!