20+ Healthy & Easy Spiralizer Recipes

You can spiralize just about any vegetable or fruit that is firm enough to take a spin through a spiralizer. Some commonly spiralized veggies include zucchini, carrots, parsnips, potatoes (including russet and sweet potato), apples, rutabagas, butternut squash and veggies.

Yes! If you don't have a spiralizer, you can still make these recipes using pre-spiralized fruits or veggies (which you can typically find by the bagged salads at the grocery store). You could also use a julienne peeler or mandoline to achieve a similar effect.

If you're ingredient prepping your spiralized veggies, dry them off completely after spiralizing and store in a paper-towel lined airtight container in the fridge. The paper towel will soak up any excess water and prevent the veggies from getting soggy until you're ready to use them.

You don't have to cook spiralized veggies – it all depends how you would eat the vegetable if it wasn't spiralized. For example, you wouldn't eat raw potato, but you would eat raw cucumber.

After spiralizing your zoodles, discard any that are seedy then place the ones you're using into a colander and sprinkle with salt. Let them sit for 10-15 minutes to dry out a big, then steam, boil or microwave the noodles. Make sure to keep a close eye on them, as they cook faster than traditional pasta noodles.