Get Started & FAQ

Everything You Need To Know About Spiralizing  Inspiralized.com

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!

What is spiralizing?

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.

Click here to learn more about spiralizing!

Why spiralize?

Click here to check out my top reasons why everyone should be spiralizing (it’s a total game-changer!)

START HERE

Now that you know what spiralizing is, let’s learn everything you need to know to start spiralizing yourself!

I. List of Spiralizable Vegetables

II. How to Spiralize

III. What Meals to Make with Spiralized Vegetables

IV. The Spiralized Bun

V. Spiralized Rice

VI. Cooking Tips & Tricks

VII. Best Beginner Recipes To Get Started

VIII. Meal Planning and Leftovers

Quick Start – How to Spiralize Vegetables

Click below for quick access on how to spiralize popular vegetables. For more information and specifics, click here.

Apple / Beet / Broccoli / Butternut Squash / Cabbage / Carrot / ChayoteCucumber / EggplantJicamaKohlrabi / Onion / Pear / Plantain / Sweet Potato / Zucchini + Summer Squash

Note about eggplant.

FAQ – Frequently Asked Questions about Spiralizing

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. 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 and watch this video on how to clean the spiralizer properly.

Do you cook the noodles? If so, how?

It all depends on the type of vegetable and the recipe – check out a full list of spiralizable vegetables and how to prepare and cook them by clicking here. 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! Clarkson Potter will be publishing the Inspiralized Cookbook, due out February 24, 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 and then watch this video with more tips.

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 this blog post that can be helpful: A Full Guide in GIFs: How to Spiralize a Zucchini.

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:

Thank you. I hope this How To Spiralize & 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:

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?

  7. Leslie :

    Hi. Just bought the new 4 blade Spiralizer at WS. Any suggestions on using the new blade and how it’s different from the “A,B, and C” blades?

  8. Nikki :

    You’re website has been so very helpful! I have been thinkign about getting a sprilazer for a while but couldn’t find the right one but now after finding your website and reading reviews and such I am going to get the 3 blade, I love the options it has. Just wanted to say thank you for an amazing webiste :D

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