How To Spiralize & FAQ

Inspiralized is what you and your dish become after spiralizing! You’re a healthier version of yourself –  and you’re excited to enjoy the good stuff- without the guilt!

Let’s get started. 

Spiralizing is the “art” of turning vegetables into noodles, using a spiralizer. Don’t have a spiralizer? This is the one that I use and recommend Paderno-World Cuisine Vegetable Slicer.

Not sure which veggies you can spiralize? Find a full list and a chart, here.

Not sure what you can make? View a list of types of foods you can Inspiralize.

Now, before we get to the FAQ let’s learn how to spiralize (picture tutorial at the bottom of this page):

- How to Spiralize a Zucchini
- How to Spiralize a Cucumber
- How to Spiralize a Beet
- How to Spiralize a Butternut Squash
- How to Spiralize an Eggplant
- How to Spiralize a Carrot
- How to Spiralize an Apple
- How to Spiralize a Potato
- How to Spiralize a Jicama
- How to Spiralize a Plantain
- How to Spiralize an Onion
- How to Spiralize a Cabbage
- How to Spiralize a Chayote
- How to Spiralize Broccoli

Now that you have your spiralized vegetables, how do you use them? Well, that’s what this blog is for! In all of my recipes, I’ll let you know how you should cook the noodles and for how long. If you’d like a full guide that outlines all of that upfront? Click here.

You can also make rice out of your spiralized vegetables. Watch this video to learn how and read this post and this post.

You can also make a bun or pizza crust out of spiralized vegetables. Watch this video to learn how.

Also, don’t forget to clean your spiralizer! Learn the proper way to do that in this video and with this post.

You may start finding that your zucchini noodles get a little watery when you cook them. Watch this video for tips on how to avoid that.

After you spiralize a vegetable, there’s a leftover “core.” Here are some ideas on what to do with those… leftovers.

Here are some great recipes to start off with: 10 Easy Recipes For Your Spiralizer

Still confused? Check out this FAQ:

FAQ – Frequently Asked Questions about Spiralizing

Click on one of the following questions to see the answer.

  • Which spiralizer should I purchase to make your recipes?
  • All of the recipes that I make on this blog are done using the Paderno-World Cuisine Vegetable Slicer. There are many copy cats through Amazon that are advertising the same product (and some at a lower cost). However, the quality of these products are very poor.
  • Where can I purchase the spiralizer?
  • Of course, I encourage everyone to use my Amazon affiliate link and purchase the exact spiralizer that I use: click here. However, Williams Sonoma now sells the same Paderno product in stores. Find your local Williams Sonoma and call before you go to ensure they have stock availability.
  • I don’t have a spiralizer but still want to make your recipes. How can I spiralize without a spiralizer?
  • Unfortunately, to achieve the curly noodles that you see in my recipes, you must have a spiralizer. However, it is possible to make noodles out of vegetables using a few techniques. The noodles will not cook as well and you won’t be able to get as many shapes as you do with the spiralizer, but it is definitely possible. Click here for a full tutorial on how to spiralize without a spiralizer.
  • Did you invent the spiralizer?
  • No, I did not. I simply love cooking with it and decided to create a blog around it. Imagine if someone had a food blog that was just dedicated to slow cooker recipes or smoothies made with a blender. I’m just taking a product I love and making healthy recipes with it.
  • How do you clean the spiralizer?
  • It’s very easy to clean the spiralizer, if you have the right brush. If you can’t seem to get all of a vegetable out of the pointy blades or the plastic teeth, don’t despair. Purchase a rounded brush to use solely for cleaning your spiralizer. Scrape the blades and teeth with the rounded brush, while using soap and running water. This prevents cutting your hands or putting away a dirty spiralizer. Buy this brush by OXO.
  • Do you cook the noodles? If so, how?
  • It all depends on the type of vegetable and the recipe. Sometimes, I like eating raw noodles in wraps or in a creamy sauce. Sometimes, I like to pour a hot sauce over raw noodles. However, mostly, I like to cook the noodles in a skillet or in the oven. In each of my recipes, I indicate whether or not the noodles should be cooked – and for how long!
  • Do you have a cookbook on spiralizing?
  • No, but I will! Clarkson Potter will be publishing the Inspiralized Cookbook, due out in Spring 2015. For information on the upcoming book, click here.
  • What are the nutritional differences between regular wheat pasta and zucchini pasta?
  • You won’t believe it! Check out that post here, including calorie and carbohydrate information: Zucchini Pasta vs. Regular Pasta
  • I see that, in your recipes, you refer to Blade A, B and C. What does that mean?
  • That’s just the system I set up for everyone to follow along to my recipes. At the end of this FAQ, you will see the blades labeled with pictures. Blade C is the Blade with the smallest triangles and makes spaghetti-like noodles. Blade B is the blade with the larger triangles and makes thicker spaghetti-like noodles. Blade A is the blade with no triangles and creates ribbon-like noodles, similar to a pappardelle.
  • How can I keep leftovers?
  • Check out this post here
  • When I cook zucchini noodles, they often become too watery or mushy. How can I prevent a runny pasta sauce?
  • I’ve got you covered. Check out that post here: How to Avoid a Runny Pasta Sauce
  • Can I make spiralized noodles in advance and save them for later in the week?
  • Yes, of course (and I encourage it!) Check out that post here: How to Store Spiralized Noodles
  • Do you have any spiralizer video tutorials?
  • Yes, check out my video page or go straight to my Vimeo page. I have tutorials on how to spiralize butternut squash, sweet potatoes, carrots, apples, beets, and zucchinis. There will be more coming soon.You can also check out these blog posts that can be helpful:Spiralizing a Round Zucchini
    How to Spiralize a Butternut Squash
    How to Spiralize an Eggplant
    A Full Guide in GIFs: How to Spiralize a Zucchini.
    Tips for Spiralized Cooking
  • Do you have any resources for aspiring food bloggers?
  • Yes, and I encourage everyone to start blogging. If you have a strong passion, your blog will speak for itself. Here are some of my resources:
    How to Make a Wood Photo Backdrop
    Inspiralized Photography Advice for New Food Bloggers & Photographers
    How to Make Your Own Napkins for Food Photography Using Stitch Witchery (No Sew!)
    How to Make a Chalkboard Photo Backdrop
    How to Meal Plan to Save Money and Time
    Also, I have a Pinterest board with tips for Food Photography:Follow Ali Maffucci’s board Food Styling for Blog Photos on Pinterest.

Thank you. I hope this FAQ page has helped you in your Inspiralized journey!

If you have any specific questions that you’d like to have answered, feel free to send them my way and I’ll add them to the FAQ!

Other helpful blog posts include:

Spiralizing Tutorial

How to Spiralize a Zucchini

Place your spiralizer on a suctionable countertop service. Push down to suction the cups onto the surface and secure the machine for spiralizing. Place your desired blade into the top slot.

Prepare your vegetable for spiralizing. You can first peel it, if the recipe calls for it. If not, proceed with the vegetable with skin. Cut the ends off the vegetable. Then, cut it in half.

How to Spiralize a Zucchini

 

How to Spiralize a Zucchini

Place the center of any side of the vegetable onto the cylindrical part of the blade. Push in to secure.

How to Spiralize a Zucchini

How to Spiralize a Zucchini

Push the teeth of the spiralizer into the other side of the vegetable, securing the vegetable in the machine.

How to Spiralize a Zucchini

Turn the handle with the teeth clockwise, while using the other handle for leverage. The vegetable noodles will come out the other side of the blade – you might want to put a bowl underneath that side of that spiralizer to catch your noodles.

IMG_1392 copy

IMG_1396 copy

Yes! You’ve spiralized a vegetable. Now, here’s your guide to which blades make which noodle shapes.

Blades and Shapes

Inspiralized

Blade A: This blade makes ribbons, similar to a pappardelle.

BLADE A INSPIRALIZED

Blade B: This blade makes a thicker spaghetti noodle, a combination of Blade A and Blade C.

BLADE B INSPIRALIZED

Blade C: This blade makes thin spaghetti noodles and when the vegetable is small, it can make angel hair noodles.

BLADE C INSPIRALIZED

And there you have it – a guide to spiralizing and a guide on the blades. Goodluck and have fun! if you run into any problems, I’m happy to help – send me an email at inspiralized(at)gmail(dot)com.

Comments

  1. Tenah :

    Awesome! Where can I get one?

  2. Debbie :

    Hi Ali – your recipies are awesome!!! I have the same paderno gadget and I’ve done zucchini and yellow squash noodles – any advice on the easiest way to make noodles out of larger or firmer veggies like butternut squash? Would eggplant be a possibility?

    • Debbie :

      Ha! Just saw the “how to spiralize a butternut squash link” sorry!

    • Glad you found my tutorial on the butternut squash! As for eggplant, that’s going to be a post next week, so stay tuned. Unfortunately, it’s not very spiralizable because it has too many seeds and the skin is very soft. Thanks for the comment!

  3. Tina :

    Okay, please disregard my previous post question…had I just scrolled down instead of being “impatient me” I would have found it. Sorry! :)

  4. Nicole :

    I just bought the spiralizer from Williams Sonoma. I love it! Just wanted to let you know that my blades aren’t lettered A,B,C…rather by millimeter size. Thanks for posting the blade pictures to help clarify.

  5. jem :

    Tried a nice cucumber. No one warned me that cucumber juice would get all over everything. Also had a hard time keeping the cucumber pressed against the blade. I can’t imagine how much harder it will be to do a hard vegetable like a potato or carrot. Cute cucumber spirals though. I enjoyed eating them more than I would just plain cuke slices!

  6. What do you do with the 3/4″ piece that you can’t spiralize as well as the core?

What do you think?

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