5 Foods You Probably Didn't Know You Could Spiralize
Ali Maffucci (the Spiralizer Queen!) shares some of her favorite ways to the tool.
Zoodles are definitely worth the hype, but there are so many other ways to use a spiralizer.
Just ask Ali Maffucci, creator of Inspiralized-an online resource for everything you need to know about using the tool. (She actually created the Inspiralizer-her own version of the handy kitchen accessory-when she struggled to find a unit that she felt met the standards of something you'd use to cook with on the reg.) She's posted hundreds of creative recipes on her website, showing off fun ways to use the tool.
While you probably often stick to spiralizing the same few items, there are actually as many as 30 different vegetables that can be spiralized, says Maffucci. And whether you like eating low-carb or just hate chopping, learning new ways to use a spiralizer can be a game-changer for your diet. (That's why it's on our list of kitchen tools that will elevate your cooking skills.) So what are some other spiralizer-friendly picks to grab at the grocery store? Here, Maffucci shares some of her favorite foods that might surprise you.
Maffucci says one of her favorite fruits to spiralize is the pear. Did you know you can use the spiralized fruit in yogurt parfaits, over oatmeal, drizzled with chocolate and frozen, or even as pancake toppings? Curly pieces of pear also make a cheese board feel extra fancy. Pro tip: Maffucci suggests using Asian pears since their round shape makes them easier to spiralize.
Instead of spending a few excruciating minutes tearing up while slicing onions, simply spiralize 'em. Maffucci likes to use onion noodles in French onion soup, but says you can also caramelize them and add them to burgers, tacos, salads, or sandwiches. (If you're looking for a low-carb burger option, go bunless with this Low-Carb Teriyaki Turkey Burger That's Both Sweet and Spicy.)
Another way to cut out slicing and dicing prep work: spiralizing bell peppers. Peppers might seem like they'd make a total mess in a spiralizer, but Maffucci says bell peppers actually spiralize easily. Just brush off the seeds at the end. Create a fajita mixture or roast some red peppers for a flatbread.
Think that broccoli florets are the only part of broccoli worth eating? When spiralized and cooked, broccoli stems lose their tough texture, and they're one of the most nutritious parts of the veggie. (P.S.: Here are nine food remains you should stop throwing away.) Maffucci recommends roasting florets with the stems or using spiralized broccoli stems as a pasta substitute.
Add spiralized cantaloupe to a fruit salad for some extra flair (and to look like a pro chef). Another idea: Instead of wasting your time with a melon baller, use cantaloupe curlicues in a prosciutto, mozzarella, and arugula appetizer. (Yum!)