The Spiral Slicer: Make Zoodles and More

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Spiral Slicing Vegetables into Healthy Noodles

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When my daughter first told me about a spiral slicer that would make spaghetti style noodles from zucchini, I was instantly intrigued. I went straight to Amazon and found it, the GEFU Spirelli Spiral Slicer.

It looked useful for so many recipes, from slaw to soup, and pasta of course! That’s the reason I especially wanted one–pasta. After watching a video like the one below, I was sold.

I love pasta of any kind. I also love big bowls of it. This little gadget offers a fun, easy, and healthy way to eat pasta with far less calories. I ordered it (don’t you love Amazon’s One-Click?), and hurried to the store to get zucchini, yellow crookneck squash, and some fresh carrots.

When it arrived two days later, I washed it and was ready to go. I didn’t peal any of the vegetables, though you certainly can if you prefer. When I try sweet potatoes (next on my list), I definitely will. You can see in the pictures below how they came out. Some of the zucchini spirals are over a foot long even. It’s so fun to play with! The yellow squash worked as well too.

Next I tried the carrots just to see how the spiral slicer worked on a harder or denser raw vegetable. Then since I was on a roll, I quartered a potato. Because of the squared edges on the cut potato, the pieces usually didn’t end up as long, but still cute and curly!

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The Benefits

It’s so easy to use with no disassembly required for cleaning. It is dishwasher safe. Another plus in my book! I love easy. I’m also more likely to use it because of that.

By the way, each side offers a different size. One is more spaghetti sized, the other linguini/fettuccine size. Good to have options, isn’t it?

One other benefit that is very important to me, living in a smaller space now.  It takes no room to store.  It fits so easily into a drawer, compared to the bigger models that need shelf space.  Any time I can find small yet effective appliances and gadgets I will choose them.  When it is something you don’t use every day especially.  Though I admit, I am using my little spiralizer more and more often!

The Spiral Slicer: Easy to Use

All you have to do is cut the ends off of the squash and put it in the slicer. Apply pressure as you turn, and you’ll see. I found it easier to hold the end of the squash with my hand rather than using the end piece. The end piece worked better on the carrot and potato, but not quite as well on the soft squash. It did okay, but seemed to take more pressure. Also expect an inch or so of the vegetable to be leftover, once it gets far enough along. I  either chop the rest, or save it for soup.

Once I had the spirals I put together a recipe here: Spinach & Squash Fettucini.

It will be so easy for slaw-type dishes too. Use the spiral slicer, then chop and you’ll have bite size pieces. I will try them in eggs too, and in wontons or egg rolls. It’s so fun to use the little thing I’m looking forward to experimenting.

Wouldn’t kids love to eat zucchini this way too? I think pickier eaters of any age would love these.  If in doubt, mix with some spaghetti noodles and see for yourself. I’m off to find something else to spiral-slice!

Zucchini Noodles Alfredo

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See How it Works

It’s so easy to use. I was very pleased with it’s ease of use and the fun, long spaghetti strands it made.  Add it to pasta or use it separately.  The taste is delicious in any sauce.

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I couldn’t resist baking the potato spirals. I sprayed a little grape seed oil on parchment paper, then a little more on the potato, sprinkled a little chili powder on the them and baked at 450 degrees for about 20 minutes. The little potato nests came out tasty, similar to hash browns but with NO frying. An egg on top would make a delightful and filling breakfast.

Spiral Potato Nests

 

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I can’t tell you how delicious squash is fixed as spirals.  It tastes remarkably like pasta with so much more nutrition and almost no calories.  Besides the Zoodles Alfredo and the Cajun Shrimp dish pictured above, you can see my recipe using zoodles in soup here.  Stop by for more additions.  The more I try the more I want to experiment.


ABOUT THE AUTHOR

Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Mystery Suspense Reviews .

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Author: Merry Citarella

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