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 a bun or pizza crust out of spiralized vegetables. Watch this video to learn how.
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?
- Yes! I came out with my own cookbook as a beginner’s guide to spiralizing at the end of November 2013. It is available as an eBook and a hard copy. The content is the same in month. For information on the eBook, click here. For information on the hard copy, 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:
- Zucchini Pasta for Runners
- 3 & 4 Minute Spiralized Pasta
- Spiralized Pasta for Kids
- Pantry & Fridge Essentials for 10 Minute Zucchini Noodle Dishes
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.
Place the center of any side of the vegetable onto the cylindrical part of the blade. Push in to secure.
Push the teeth of the spiralizer into the other side of the vegetable, securing the vegetable in the machine.
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.
Yes! You’ve spiralized a vegetable. Now, here’s your guide to which blades make which noodle shapes.
Blades and Shapes
Blade A: This blade makes ribbons, similar to a pappardelle.
Blade B: This blade makes a thicker spaghetti noodle, a combination of Blade A and Blade C.
Blade C: This blade makes thin spaghetti noodles and when the vegetable is small, it can make angel hair noodles.
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.