The 5 Best Spiralizer Recipes

When you were a kid and you got an Easy Bake Oven, you became obsessed with it. There was no recipe that wasn’t an easy-bake on; you’d bake your barbie if you could. Well, spiralizers seem to be the new Easy Bake Oven; if it’s edible and sitting still, people are spiralizing it. Because why eat pasta, when you can eat everything but pasta by making “pasta” with every single vegetable? Seriously, it’s a vegan’s dream. Here are five easy recipes to make with a spiralizer…

Zucchini Noodles with Kale Pesto and Oven Roasted Tomatoes



1 pound Zucchini, spiralized into noodles

1 pint Cherry Tomatoes

2-3 sprigs fresh Rosemary

2-3 cloves Garlic, crushed

1/4 cup and 2 tablespoons Extra Virgin Olive Oil

1 1/2 cups Kale, torn into pieces

1 cup Basil

1 tablespoon fresh Lemon Juice

1/4 cup Pine Nuts, toasted

1/2 cup grated Parmesan, plus more for garnish

1 teaspoon Red Pepper Flakes

1 teaspoon Kosher Salt


Preheat oven to 375 degrees Fahrenheit.

On a baking sheet, toss together 1 tablespoon olive oil, tomatoes, rosemary sprigs, and crushed garlic cloves. Roast for 15 minutes until tomatoes just start to blister. Reserve roasted garlic cloves for pesto.

In a food processor, combine kale, basil, roasted garlic cloves, lemon juice, pine nuts, Parmesan, red pepper flakes, and salt. Pulse to combine. With the food processor running, slowly pour in 1/4 cup olive oil. Pesto should be thoroughly combined but still have some texture.

Heat a large skillet over medium-high heat. Heat 1 tablespoon olive oil. When oil is hot, add the zucchini noodles. Sauté for 3-4 minutes. Add tomatoes and pesto to the noodles. Toss to coat. Serve with extra Parmesan for garnish.

Moroccan Carrot Salad with Cilantro, Toasted Pine Nuts, and Feta



5 large Carrots, peeled and spiralized into noodles

1/3 cup Pine Nuts, toasted

1/4 cup Cilantro, roughly chopped

1/3 cup Feta Cheese

1/3 cup Extra Virgin Olive Oil

1/4 cup Red Wine Vinegar

1 teaspoon Cumin

1 teaspoon Paprika

1 teaspoon Coriander

1 teaspoon toasted Fennel seeds

1 teaspoon Kosher Salt

1 pinch Cayenne Pepper


In a small bowl whisk together red wine vinegar and all spices. While whisking, slowly pour olive oil into the dressing. Pour dressing over the carrot noodles, toss to coat. Toss in pine nuts, feta, and cilantro. Refrigerate for 30 minutes before serving.

Spiralized Beets with Roasted Grapes, Tarragon, and Goat Cheese



1 pound Red Beets, peeled and spiralized into noodles

1 1/2 cups Green Grapes

3 sprigs Tarragon, plus more for garnish

1/2 cup Goat Cheese Crumbled

1/3 cup and 1 tablespoon Extra Virgin Olive Oil

1/4 cup Champagne Vinegar

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper


Preheat oven to 350 degrees Fahrenheit.

On a baking sheet lined with foil, toss olive oil, grapes, and tarragon together. Season with a pinch of salt. Bake for 12-15 minutes. Set aside to cool.

Bring a pot of salted water to boil. When water is boiling, blanch beet noodles for 2-3 minutes. Drain and rinse with cold water.

In a small bowl whisk together 1/3 cup olive oil, champagne vinegar, salt, and pepper. Toss beet noodles in the dressing. Add roasted grapes and crumbled goat cheese to the noodles. Garnish with fresh tarragon.

Yellow Squash Carbonara



1 pound Yellow Squash, spiralized into noodles

1/2 tablespoon Extra Virgin Olive Oil

1 cup Pancetta, cut into small dice

2-3 cloves Garlic, minced

1/2 cup Parmesan, grated

2 Eggs, lightly beaten

Salt, to taste

Black pepper, to taste

Fresh Parsley, for garnish


In a large skillet, heat 1/2 tablespoon olive over medium heat. Add pancetta and sauté until browned, about 5-7 minutes. While pancetta is browning, beat together eggs and Parmesan. Add garlic to the skillet with the pancetta, sauté for 30 seconds to 1 minute. Add yellow squash and sauté briefly for 2-3 minutes. Take the skillet off the heat and stir in the egg and Parmesan sauce, ensuring that it evenly coats the noodles. Garnish with fresh parsley to serve.

Spiralized Cucumbers and Pickled Radish Salad with a Sesame Miso Dressing



1 large seedless Cucumber, spiralized into desired shape

3-4 large Radishes, thinly sliced

1 tablespoon Black Sesame Seeds

1 tablespoon White Miso Paste

1 tablespoon Soy Sauce

4 tablespoons Honey

2 teaspoons Sesame Oil

1/4 teaspoon Chili Flakes

1/3 cup and 1 tablespoon Rice Vinegar

1/2 cup Water

2 tablespoons Lime Juice

2 teaspoons Kosher Salt


In a small saucepot, bring 1/3 cup Rice Vinegar, water, 3 tablespoons honey, and salt to a boil. Turn off heat. Cool the liquid and stir in the lime juice. Place radishes in an airtight container and pour the pickling liquid over them. Seal the container and refrigerate for at least 2 hours.

In a bowl, whisk together miso paste, soy sauce, 1 tablespoon honey, sesame oil, 1 tablespoon rice wine vinegar, and chili flakes. Toss to coat the cucumbers. Mix cucumbers with radishes and garnish with black sesame seeds.