Are you tired of the same old pasta dishes and salads? Look no further! With the rise of spiralizing, cooking with zucchini noodles, sweet potato spirals, and other creative combinations has become a staple in many health-conscious kitchens. And one tool that makes it all possible is the KitchenAid Spiralizer.
In this article, we’ll explore 20 mouth-watering recipes that showcase the versatility of spiralized ingredients. From savory to sweet, these dishes are not only delicious but also packed with nutrients and flavor. Whether you’re a foodie, a health enthusiast, or just looking for some inspiration in the kitchen, you won’t want to miss out on these creative and healthy recipe ideas.
Zucchini Noodles with Pesto and Cherry Tomatoes
This summer-inspired dish is a perfect blend of flavors and textures, featuring zucchini noodles tossed in a creamy pesto sauce and topped with sweet cherry tomatoes. It’s a quick and easy recipe that’s perfect for a weeknight dinner or a light lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup store-bought or homemade pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your spiralizer or julienne peeler to create zucchini noodles.
2. Cook the zucchini noodles according to package instructions or by sautéing them in a little olive oil for 3-4 minutes, until tender.
3. In a separate bowl, combine pesto and a pinch of salt and pepper.
4. Toss cooked zucchini noodles with pesto sauce.
5. Top with halved cherry tomatoes.
6. Sprinkle with Parmesan cheese if desired.
7. Serve immediately.
Cooking Time: 15-20 minutes
Sweet Potato Spirals with Garlic Butter and Parmesan
Sweet Potato Spirals with Garlic Butter and Parmesan: Elevate your side dish game with this creamy, cheesy, and utterly delicious recipe!
Ingredients:
– 2 large sweet potatoes
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the sweet potatoes and spiralize them into long noodles.
3. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the sweet potato spirals to the skillet and toss with the garlic butter until coated.
5. Transfer the mixture to a baking dish and top with Parmesan cheese.
6. Bake for 20-25 minutes or until the sweet potatoes are tender and the cheese is melted.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Carrot Ribbon Salad with Lemon Tahini Dressing
This refreshing salad is perfect for a light and healthy lunch or dinner. The combination of carrot ribbons, crunchy chopped nuts, and tangy lemon tahini dressing will leave you craving more.
Ingredients:
– 4 large carrots
– 1/2 cup chopped walnuts
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Peel the carrots using a vegetable peeler or a spiralizer, creating long ribbons.
2. In a large bowl, combine the carrot ribbons, chopped walnuts, and salt and pepper to taste.
3. In a blender or food processor, combine lemon juice, tahini, garlic, and olive oil. Blend until smooth.
4. Pour the dressing over the salad and toss to combine.
5. Garnish with fresh parsley leaves, if desired.
6. Serve immediately.
Cooking Time: 15 minutes
Beetroot Spiral Salad with Goat Cheese and Walnuts
Transform a humble beetroot into a stunning salad with the creamy tang of goat cheese, crunchy walnuts, and fresh herbs.
Ingredients:
– 2 large beetroot, peeled and spiralized
– 1/4 cup crumbled goat cheese (chèvre)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup chopped walnuts
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Spiralize the beetroot and place it on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes or until tender.
4. Meanwhile, crumble the goat cheese into small pieces and set aside.
5. In a large bowl, combine the roasted beetroot, crumbled goat cheese, chopped parsley, and chopped mint.
6. Sprinkle the chopped walnuts over the top and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Cucumber Ribbons with Avocado and Lime Dressing
This light and refreshing recipe is perfect for hot summer days. Thinly sliced cucumbers are transformed into delicate ribbons, paired with a creamy avocado dressing infused with the brightness of lime juice.
Ingredients:
– 2 large cucumbers
– 1 ripe avocado
– 1/2 lime, juiced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cut the cucumbers into long thin strips, about 1/8 inch thick.
2. In a blender or food processor, combine the avocado, lime juice, salt, and pepper. Blend until smooth and creamy.
3. Arrange the cucumber ribbons on a serving plate or individual plates.
4. Drizzle the avocado dressing over the cucumbers.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Butternut Squash Spirals with Sage Brown Butter
A seasonal twist on traditional pasta, this recipe showcases the sweet and nutty flavors of butternut squash paired with the earthy aroma of sage.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– Salt, to taste
– 4 sage leaves
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and spiralize the butternut squash into long noodles.
3. Toss the spirals with olive oil, salt, and a pinch of black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
4. Meanwhile, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook until crispy and fragrant, stirring occasionally (about 5 minutes).
5. Combine the roasted squash spirals with the sage brown butter, tossing to coat. Sprinkle with Parmesan cheese and serve immediately.
Cooking Time: 25-30 minutes
Apple and Kohlrabi Slaw with Yogurt Dressing
This refreshing slaw combines the sweetness of apples, the crunch of kohlrabi, and a tangy yogurt dressing to create a perfect side dish for your fall gatherings.
Ingredients:
– 1 large apple, diced
– 1 medium kohlrabi, peeled and grated
– 1/2 cup plain Greek yogurt
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped fresh parsley or chives (optional)
Instructions:
1. In a large bowl, combine the diced apple and grated kohlrabi.
2. In a small bowl, whisk together the yogurt, honey, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the apple-kohlrabi mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped fresh parsley or chives if desired.
Cooking Time: 15 minutes (prep), 30 minutes (chilling)
Radish Spiral Salad with Sesame and Soy Dressing
This refreshing salad combines the crunch of radishes with the nutty flavor of sesame, all wrapped up in a vibrant spiral. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 4-6 radishes
– 1/2 cup mixed greens
– 1/4 cup chopped scallions
– 1 tablespoon toasted sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the radishes into long, thin strips.
3. Spiralize the radish strips onto a plate or bowl.
4. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey.
5. Pour the dressing over the radish spiral.
6. Top with mixed greens and chopped scallions.
7. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Parsnip Noodles with Mushroom Cream Sauce
Experience the comforting fusion of parsnip noodles and rich mushroom cream sauce in this easy-to-make recipe.
Ingredients:
– 2 large parsnips, peeled and spiralized into noodles
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook parsnip noodles according to package instructions or steam for 4-5 minutes until tender.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Pour in heavy cream and stir to combine with the mushroom mixture. Bring to a simmer and let reduce slightly, about 2-3 minutes.
5. Stir in butter until melted. Season with salt and pepper to taste.
6. Serve parsnip noodles topped with the mushroom cream sauce and garnished with chopped parsley (if desired).
Cooking Time: 15-20 minutes
Daikon Radish Spirals with Chili and Lime
Get ready to add a burst of flavor to your meal with this simple and vibrant recipe! Thinly sliced daikon radish is transformed into crispy, spicy spirals that will elevate any dish.
Ingredients:
– 1 large daikon radish
– 2 tablespoons chili flakes
– 1 tablespoon lime juice
– 1/4 cup vegetable oil
– Salt to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Peel and spiralize the daikon radish into thin strips.
3. In a bowl, mix together chili flakes and lime juice.
4. Toss the daikon spirals with the chili-lime mixture until evenly coated.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the daikon spirals to the skillet and cook for 5-7 minutes or until crispy, flipping halfway through.
7. Season with salt to taste.
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Yellow Squash Ribbons with Basil and Olive Oil
This refreshing recipe is perfect for warm weather, showcasing the natural sweetness of yellow squash and the brightness of fresh basil. With only a few ingredients, you’ll be enjoying this light and flavorful side dish in no time.
Ingredients:
– 2 medium yellow squash
– 1/4 cup extra virgin olive oil
– 1/4 cup chopped fresh basil leaves
– Salt, to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the yellow squash in half lengthwise and scoop out the seeds.
3. Using a vegetable peeler or a sharp knife, create thin ribbons of squash, starting from the top and working your way down.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the squash ribbons to the skillet in batches, cooking for 2-3 minutes per side or until slightly tender.
6. Remove the cooked squash from the skillet with a slotted spoon and transfer it to a serving dish.
7. Sprinkle chopped basil leaves over the squash and season with salt to taste.
Cooking Time: 10-12 minutes
Jicama Spiral Salad with Mango and Cilantro
Add a pop of color and flavor to your plate with this refreshing salad featuring jicama, mango, and cilantro. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 large jicama
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt, to taste
Instructions:
1. Peel the jicama and use a spiralizer or vegetable peeler to create long, thin strips.
2. In a large bowl, combine the jicama spirals, mango, and cilantro.
3. Squeeze lime juice over the top and sprinkle with salt to taste.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes (prep time only)
Enjoy your delicious and nutritious Jicama Spiral Salad with Mango and Cilantro!
Turnip Noodles with Lemon and Herb Butter
Elevate your pasta game with this innovative recipe that uses turnips as a low-carb, flavorful alternative to traditional noodles. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 large turnips
– 1/4 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the turnips and use a spiralizer or vegetable peeler to create noodle-like strands.
3. In a large skillet, melt the butter over medium heat. Add garlic and cook for 1 minute.
4. Add the lemon juice and stir to combine. Bring mixture to a simmer.
5. Add the turnip noodles to the skillet and toss to coat with the lemon-butter sauce.
6. Season with salt and pepper to taste. Garnish with parsley.
7. Serve immediately, or refrigerate for up to 3 days and reheat when ready.
Cooking Time: 15-20 minutes
Spiralized Potato Pancakes with Sour Cream
Start your day with a delicious twist on traditional pancakes using spiralized potatoes and a tangy dollop of sour cream.
Ingredients:
– 2 large potatoes, peeled and spiralized
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1/2 cup milk
– 2 tablespoons granulated sugar
– 1/4 cup sour cream
– Fresh herbs (such as chives or parsley), chopped (optional)
Instructions:
1. In a bowl, combine spiralized potatoes, flour, baking powder, and salt.
2. Add melted butter, milk, and sugar; mix until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Using a 1/4 cup measuring cup, scoop potato mixture into the pan.
5. Cook for 3-4 minutes or until edges start to curl and centers are slightly firm.
6. Flip pancakes and cook for an additional 2-3 minutes or until golden brown.
7. Serve warm with a dollop of sour cream and chopped fresh herbs (if desired).
Cooking Time: 15-20 minutes
Celery Root Spirals with Garlic and Thyme
Transform humble celery root into a stunning side dish by spiralizing it and combining it with aromatic garlic, thyme, and a hint of lemon. This recipe is perfect for elevating your next dinner party or special occasion.
Ingredients:
– 1 large celery root
– 3 cloves of garlic, minced
– 2 sprigs of fresh thyme
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the celery root and spiralize it into long, thin strands.
3. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the thyme sprigs to the skillet and cook for an additional minute.
5. Add the celery root spirals to the skillet and toss with the garlic-thyme mixture. Season with salt, pepper, and lemon juice.
6. Transfer the spiralized celery root to a baking sheet lined with parchment paper and bake for 15-20 minutes until tender and caramelized.
Cooking Time: 15-20 minutes
Pear and Fennel Spiral Salad with Honey Dressing
This refreshing salad combines the sweetness of pears with the anise flavor of fennel, all wrapped up in a delicate honey dressing. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 2 ripe pears (Bartlett or Anjou), peeled and spiralized
– 1 bulb of fennel, thinly sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. In a large bowl, combine the spiralized pears, thinly sliced fennel, and chopped parsley.
2. In a small bowl, whisk together the honey and apple cider vinegar until well combined.
3. Pour the dressing over the pear-fennel mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Top with crumbled goat cheese, if desired.
6. Serve immediately.
Cooking Time: 15 minutes
Rutabaga Noodles with Rosemary and Olive Oil
Transform humble rutabaga into a delicious, herby noodle dish, perfect for a quick weeknight dinner or a satisfying side.
Ingredients:
– 1 large rutabaga (about 2 lbs)
– 3 tablespoons olive oil
– 4 sprigs of fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Peel the rutabaga and use a spiralizer or mandoline to create noodle-like strands.
3. In a large bowl, toss the rutabaga noodles with olive oil, chopped rosemary, salt, and pepper until well coated.
4. Spread the noodles on a baking sheet in an even layer.
5. Roast for 20-25 minutes, or until the rutabaga is tender and slightly caramelized.
6. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 20-25 minutes
Spiralized Carrot and Ginger Soup
This vibrant and refreshing soup is perfect for a light and nourishing meal or as a soothing accompaniment to any meal.
Ingredients:
– 2 large carrots, spiralized
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup coconut milk or heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh herbs (such as parsley or cilantro) for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the grated ginger and cook for 1-2 minutes, until fragrant.
3. Add the spiralized carrots, broth, and coconut milk or heavy cream.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the carrots are tender.
5. Season with salt and pepper to taste.
6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. Serve hot, garnished with fresh herbs.
Cooking Time: 20 minutes
Spaghetti Squash Spirals with Marinara Sauce
Transform a seasonal squash into a nutritious and flavorful pasta alternative. This recipe is perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt, to taste
– 1 cup marinara sauce (homemade or store-bought)
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. Drizzle with olive oil and sprinkle with salt.
5. Roast for 45 minutes, or until the flesh is tender and easily shreds with a fork.
6. Let cool slightly before shredding the squash into spiral strands.
7. Toss the squash spirals with marinara sauce to coat.
8. Top with grated Parmesan cheese, if desired.
9. Serve immediately.
Cooking Time: 45 minutes
Spiralized Cucumber and Watermelon Salad
This light and revitalizing salad is perfect for hot summer days. By combining spiralized cucumber, juicy watermelon, and a hint of citrus, you’ll create a refreshing side dish or light lunch.
Ingredients:
– 1 large cucumber
– 2 cups diced seedless watermelon (about 1 small melon)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Spiralize the cucumber using a spiralizer or a vegetable peeler.
2. In a large bowl, combine the spiralized cucumber and diced watermelon.
3. Squeeze the lime juice over the salad and drizzle with olive oil.
4. Season with salt to taste.
5. Garnish with fresh mint leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Summary
Discover the versatility of your spiralizer with these 20 delicious recipes for healthy eating! From zucchini noodles with pesto and cherry tomatoes to sweet potato spirals with garlic butter and parmesan, there’s something for everyone. Enjoy a variety of salads like carrot ribbon salad with lemon tahini dressing or beetroot spiral salad with goat cheese and walnuts, or try your hand at noodle dishes like parsnip noodles with mushroom cream sauce or spiralized potato pancakes with sour cream. These creative recipes showcase the many uses of spiralizers and are sure to inspire healthy eating habits.