10 Delicious Meals Made with a Food Spiralizer

Food Spiralizer

​Itching to test out your new spiralizer? Check out these amazing and delicious recipes!

Food Spiralizer

​Spaghetti and Meatballs

Well, all spaghetti and meatballs recipes have spaghetti, right? Instead, serve up some delicious zucchini noodles or “zoodles” cooked al dente. (Find the original recipe above) 

Ingredients:

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    ​1/4 cup olive oil, divided
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    ​1 cup chopped yellow onion, divided
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    ​4 cloves of garlic, minced divided
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    1 1/2 teaspoons salt, divided
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    1/4 teaspoon red pepper flakes
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    2 (28 oz) cans unsalted whole peeled tomatoes, undrained
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    1/2 cup fresh, ripped basil leaves
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    1 teaspoon sugar
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    1/2 teaspoon ground black pepper, divided
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    1/2 teaspoon dried oregano
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    2 ounces whole-wheat bread, crusts removed
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    2 tablespoons 2% reduced-fat milk
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    4 ounces shiitake mushroom, finely chopped
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    1 pound 90% ground beef
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    1 egg, lightly beaten
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    1/4 teaspoon ground fennel seeds
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    1/4 cup finely chopped fresh parsley, plus more for garnish
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    1 3 medium zucchini
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    1 1/2 ounces freshly grated Parmesan cheese (about 1/3 cup)

​Step 1

Along with 3 tablespoons of olive oil, add1/2 cup onions, 2 cloves of garlic, and 1/2 teaspoon salt to a skillet over medium heat and cook for 3 minutes. Add your red pepper flakes. Add the basil, sugar canned tomatoes, 1/4 teaspoon pepper, and all the dried oregano. Simmer for 1 hour, breaking up the tomatoes as they soften.

Step 2

Preheat oven to 350°F.

Step 3

Rip your bread into small chunks and combine with milk in a bowl. Let it stand 10 minutes.

Step 4

Heating 1 tbsp of oil in a skillet, use the remaining 1/2 cup onions, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 3 minutes. Add the last 2 cloves garlic and after cooking for 1 minute, remove from heat; let it cool slightly. Combine the beef, moistened bread, egg, fennel seeds, and parsley. Add mushroom concoction and mix. Shape into 24 meatballs. Place the meatballs on a foil-lined baking sheets and bake for 20 minutes. As they are cooking, reduce the sauce to low heat. Remove the meatballs from the oven and add to your sauce.

Step 5

Create zucchini noodles by running them through your spiralizer.

Step 6

Bring 3 quarts of water to a boil. Add your zucchini noodles and stir until they begin to soften (about two minutes). Drain.

Step 7

Place your zucchini noodles into bowls. Top with sauce, meatballs, cheese, and parsley.

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    ​​2 1/2 tablespoons toasted sesame oil, divided
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    ​​2 medium sweet potatoes, spiralized into thick noodles (about 8 cups)
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    ​​1 cup sliced bell pepper (your choice of colour)
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    3/4 teaspoon kosher salt, divided
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    1/2 cup water, divided
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    3 cups chopped spinach
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    8 ounces extra-firm tofu, cut into cubes
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    1/2 cup canned light coconut milk
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    3 tablespoons almond butter
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    1/4 cup chopped unsalted cashews
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    4 lime wedges

​Step 1

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add sweet potato noodles, peppers, and 1/2 teaspoon salt; sauté 5 minutes. Add 1/4 cup water, cover and cook 3 minutes. Uncover and cook for a further 2 minutes. Stir in spinach until wilted. Place potato mixture in a bowl.

Step 2

Add remaining 1 tablespoon oil to the pan. Add tofu; sauté 4 minutes, stirring occasionally.

Step 3

Combine remaining 1/4 cup water, remaining 1/4 teaspoon salt, coconut milk, almond butter, and curry paste in a bowl. Add 1/2 cup sauce to potato mixture and toss. Divide potato mixture among 4 bowls; top evenly with tofu, the remaining 1/2 cup sauce, and cashews. Serve with a lime wedge.

Delicious Meals

​Parmesan and Garlic Potatoes

Ingredients:

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    ​1 tablespoon olive oil
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    ​2 medium russet potatoes, Blade D, noodles trimmed
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    ​1/2 teaspoon garlic powder
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    salt and pepper
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    1/2 cup grated Parmesan cheese
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    optional: 1/2 teaspoon dried rosemary
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    optional: 1/4 cup chopped parsley to garnish

​Instructions:

Step 1

In a skillet, heat the oil over medium to high heat. Once hot, add in the potato noodles and season with garlic powder, salt, pepper, and rosemary, if desired. Toss well to combine.

Step 2

Let cook, tossing occasionally, until cooked through and lightly browned, about 10 minutes. If you want a crispier texture, add more oil.

Step 3

Transfer the noodles to a serving platter and top with parmesan cheese. Garnish with parsley, if desired. Serve.

Apple and Fennel Salad with Wheat Berries

​Ingredients: 

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    ​1 medium red delicious apple
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    ​1 medium granny smith apple
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    ​1 medium bulb fennel
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    ½ small red onion
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    1 tablespoon plain yogurt
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    1 teaspoon lemon juice
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    ½ teaspoon salt
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    ½ teaspoon sugar
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    ½ teaspoon black pepper
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    1 cup cooked wheat berries

​Step 1 

Spiralize apples on smallest grates, fennel, and red onion on flat blades. Let the onions sit in an ice bath for 5 minutes to make the flavor less overpowering.

Step 2

In a large bowl, combine Greek yogurt, lemon juice, salt, sugar and pepper. Whisk until sugar dissolves.

Step 3

Toss apples, fennel and onion in dressing and let marinate for 10 minutes. Sprinkle with cooked wheat berries and serve.

Moroccan Salmon Foil Packets with Carrot Noodles and Chickpeas

Ingredients:

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    ​​4 (6 oz) salmon fillets, fresh or frozen, thawed
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    ​​Salt and pepper, to taste
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    ​​2 large carrots, peeled and spiralized
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    1 to 2 Tbsp chopped cilantro for garnish

​For the Chickpeas:

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    ​1 (14.5 oz) can chickpeas, drained, and rinsed
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    ​1 tsp olive oil
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    ​½ tsp sea salt
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    ½ tsp cumin
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    ½ tsp smoked paprika

For the Sauce:

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    ​​3 Tbsp harissa (mild or spicy, depending on your preference)
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    ​1 Tbsp olive oil
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    ​1 Tbsp fresh lemon juice
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    1 ½ tsp fresh ginger, grated
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    1 Tbsp honey
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    3 cloves garlic, minced
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    1 tsp. smoked paprika

​Instructions:

Step 1

Preheat oven to 400 degrees F.

Step 2

While oven is preheating, spiralize the carrots into noodles and toss chickpeas with olive oil, sea salt, cumin, and smoked paprika until covered.

Step 3

Spread carrot noodles and chickpeas in the center of each piece of foil. Season salmon fillets with salt and pepper and place (skin side down) on top of the carrot noodles and chickpeas, making four foil packets.

Step 4

In a small bowl, mix harissa, olive oil, lemon juice, ginger, honey, garlic and smoked paprika, until combined, and spoon sauce over top of each salmon fillet.

Step 5

Fold the sides, completely covering the fish, of the foil together to seal. Place the packets on a baking sheet and bake in the oven for about 20 minutes or until salmon is cooked through. Unwrap foil, top with chopped cilantro and enjoy!

​Raw Pasta Salad with Creamy Lemon & Herb Dressing

Ingredients:

For the Salad:

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    ​1 zucchini, spiralized
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    ​1/2 cups mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, or whatever you have on hand)
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    ​Optional: 1/2 cups protein (edamame, dry fried tofu, quinoa, etc.)

​For the Dressing:

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    ​1/4 cup mayo
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    2–3 tbsp honey
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    ​1 tbsp lemon juice
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    ​1 tsp olive oil
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    1 tsp basil (fresh or dried)
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    1/2 tsp dill
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    1/2 tsp fresh-ground pepper, or to taste
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    pinch salt, optional
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    Stir to combine

​Instructions: 

Step 1

Spiralize the zucchini.

Step 2

Add the diced vegetables and protein.

Step 3

Coat and toss with dressing. Do this 20 minutes or so before serving to soften the noodles. Alternatively, microwave the entire plate of food for 30 seconds if you want a “hot meal.”

Delicious Meals
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    ​1 large red onion, spiralized
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    ​3 tablespoons olive oil
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    ​3 cloves garlic
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    1/8 teaspoon salt
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    Pepper, to taste
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    1 cup nonfat Greek yogurt, plain
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    1 teaspoon lemon juice
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    ½ teaspoon apple cider vinegar

​Instructions:

Step 1

Preheat oven to 400ºF.

Step 2

Remove the skin from the onion. Sprialize the entire onion and spread out on a baking sheet.

Step 3

Smash 3 cloves of garlic and then mince. Add to baking sheet. Drizzle with olive oil and season with salt and pepper. Mix to ensure even coating.

Step 4

Roast at 400ºF for 20–25 minutes, tossing every 10 minutes.

Step 5

Remove onions once translucent. They will reduce in size quite a bit, but do not overcook because you do not want your onions to become crispy.

Step 6

Remove from oven and use a pair of scissors to chop onion strings. Add to a medium size bowl along with Greek yogurt, lemon juice, and apple cider vinegar. Mix and serve with veggies, crackers, or sliced bread.

Spiralized Sweet Potato Enchilada Skillet 

Ingredients:

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    ​1 tablespoon olive oil
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    ​1 small onion
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    ​300g/11 oz sweet potato noodles (roughly 6 loosely packed cups; use the 1/4 inch spacing spiralizer blade)
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    2 cloves garlic, minced
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    1 can black beans drained and rinsed
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    1 can corn kernels, drained and rinsed
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    4 6-inch corn tortillas, cut into 1/2 inch strips (flour tortillas work too)
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    2 cups enchilada sauce
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    2 cups of mozzarella cheese, divided

​Instructions:

Step 1

Preheat oven to 350°F.

Step 2

In a large, ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook for 5 or so minutes, until translucent and soft.

Step 4

Add the sweet potato noodles, and cook until al dente. They should have a bite to them and not be completely soft, it will take approximately 10 minutes.

Step 5

Add the garlic and cook for 1 minute.

Step 6

Add the black beans, corn, tortillas, enchilada sauce and half of the cheese. Stir until completely combined.

Step 7

Sprinkle with the remaining cheese and place in the oven until cheese melts and the enchilada sauce bubbles. Remove from heat and serve with a list of optional toppings.

Twenty Minute Chicken Parmesan

Ingredients:

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    ​1/4 cup whole wheat breadcrumbs
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    ​1/4 cup panko breadcrumbs
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    ​1/4 cup Parmesan cheese
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    ​1 teaspoon dried Italian herbs
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    ​salt and pepper
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    2 tablespoons oil
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    4 chicken breasts
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    1 1/2 cups tomato sauce
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    4 slices fresh mozzarella cheese
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    2 zucchinis

​Instructions:

Step 1

Preheat the oven to 425 degrees.

Step 2

Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper.

Step 3

Heat the oil in a medium ovenproof skillet over medium heat.

Step 4

Cut the chicken breasts into a total of four pieces (for example, if there are two breasts, cut each in half—pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken.

Add the chicken to the hot skillet and fry for 4 minutes on each side. You want the outside to be golden brown—the inside can finish cooking in the oven.

Step 5

Transfer the skillet to the oven and bake until the chicken is fully cooked (about 10 minutes). Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken.

Step 6

Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.

Step 7

While the chicken finishes, use a spiralizer to create zucchini noodles.

Step 8  

Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.

Sesame Ginger Carrot Noodle Stir-Fry With Bok Choy and Crispy Tofu

Ingredients

For the Ginger Sesame Sauce

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    ​2 tablespoons soy sauce
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    ​2 tablespoons rice vinegar
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    ​1 tablespoon each: dark sesame oil and cornstarch
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    1 teaspoon each: brown sugar or honey, Sriracha, and neutral flavoured oil.
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    1–2″ piece of ginger, finely minced
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    3 garlic cloves, finely minced
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    Juice of 1 lime

​For Crispy Tofu

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    ​Enough oil to cover the bottom of a medium-sized frying pan
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    ​1 16-ounce package of medium tofu, cut into squares
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    ​1 teaspoon soy sauce

For Carrot Noodle Stir-Fry

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    ​5 large carrots
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    ​1 teaspoon neutral flavored oil
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    ​A few handfuls of baby bok choy
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    Cilantro, lime, and sesame seeds, to garnish

​Ingredients 

Step 1

Whisk together all the ingredients for the sauce and set aside.

Step 2

Heat oil in a frying pan over medium-high heat.

Step 3

Fry the tofu on all sides until brown and crispy. Remove the tofu from the pan and place it into a small dish. Toss with the 1 teaspoon of soy sauce.

Step 4

While the tofu is frying, use your spiralizer to make noodles from the carrots.

Step 5

Heat the 1 teaspoon of oil in a wok over medium to high heat. Add the bok choy and spiralized carrots, tossing a few times. Cover for 2 minutes to cook.

Step 6

When the noodles soften, add the Ginger Sesame Sauce and toss to coat. When the sauce thickens, remove from heat, add in tofu and toss to ensure everything is thoroughly mixed. Serve topped with garnishes listed above.

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