Spiralizing is a simple process that turns vegetables into delicious ribbons that can be used for salads, pasta dishes and more. Choose your veggie of choice, cook it to perfection or enjoy it raw for an added nutritional boost and pair with a favorite sauce for a tasty, healthy take on everyone’s favorite comfort food—pasta.
Easily create a meal for one or feed the whole family. Use half to a whole vegetable per person. Cook time may vary based on quantity.
Check out our suggested pairings for each spiralized veggie but feel free to be creative and mix it up however you like. Most veggies can be eaten raw, roasted or sautéed. Cooking potatoes after spiralizing is recommended.
Peel skin then allow at least 10 minutes for spiralized veggies to saturate in dressing before serving.
Preheat oven to 400°F. Arrange spiralized veggies in a single layer on a parchment-lined baking sheet. Spray with oil and add desired seasonings. Roast for time specified or until lightly browned.
Heat 1 tsp of oil in large skillet over medium heat. Add spiralized veggies and sauce for 2 minutes. Add 1/2 cup of water and cover. Cook based on specified time or until crispy and tender.
A few ways to prepare this season’s spiralized fall veggies:
Sauté for 8–10 minutes, add marinara sauce and top with Parmesan cheese.
Roast for 11–15 minutes until soft, combine with pesto and top with pine nuts and Parmesan cheese.
Roast for 20–25 minutes or until crispy, season with salt and paprika and serve with ketchup.
Roast for 5–7 minutes until soft, toss with sautéed wild mushrooms and Alfredo sauce and top with Parmesan cheese and chopped basil.
Roast in oven for 6–8 minutes, toss with a vinaigrette and top with goat cheese and pecans.
Combine raw with peanut sauce and refrigerate for at least 10 minutes to allow zucchini to soften. Garnish with chopped peanuts and cilantro.
Photo credit: Katheryn Moran Photography