I knew the moment Pampered Chef debuted their version of the Veggie Spiralizer I would be in love. I already had one that I owned for a few years but what drew me to Pampered Chef’s is the fact that it’s vertically loaded vs. horizontally loaded. The one I had previously would wobble due the the weight of the vegetables. With Pampered Chef’s, there is no wobble and it’s very easy to use (and clean!)
The Veggie Spiralizer quickly makes fun, flavorful veggie and fruit “noodles” you can turn into healthy, satisfying meals. The handle makes it easier to spiralize food, a chute that keeps “noodles” from breaking, and the comb handle makes it easy to change blades. Make cucumber ribbons for a salad, sweet potato spaghetti, butternut squash fettuccine… there are endless options!
Plus, there are a bunch of recipes ready to go with your new kitchen toy! You can check out the ebook HERE.
When I began making the switch to spiralized vegetables, I didn’t go 100% vegetable all at once because I thought that would be too much of an immediate transition. So what I did was use equal parts yellow squash and pasta, usually spaghetti or thin spaghetti. That way the meals would have the same texture as pasta but add the boost of more vegetables.
Also, when I use zucchini or yellow squash, I don’t cook them very long. If the sauce I am using is hot, I will let the sauce do the work of cooking the vegetable noodles. If the sauce is cold, I will sauté the vegetable noodles for just about 2 minutes so they don’t get too soft. All other veggie will I cook according to the recipe directions.
Some of my favorite recipe resources for spiralized vegetables, in addition to my recipes of course, are Pampered Chef and Inspiralized.
If you’re ready to add the Veggie Spiralizer to your kitchen, you can grab it HERE!
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