Spiralised Sensations

I’ve been experimenting with my spiraliser this week and have come up with three great recipes to help you on your healthy diet way.

Spiralised vegetables are great because they are so quick to cook and can take the place of more refined carbs like pasta, as well as being suitable for anyone who’s gluten free.

You can spiralise almost any vegetable – squash, courgette, root vegetables, cucumbers etc, and also fruits such as apples and pears. Spiralise at the last minute for the best effect, if you find your spirals have gone soggy, you’ve probably let them sit around for too long.

Here are 3 of my favourite recipes using spiralised vegetables, try them and let me know how you get on!

Butternut Squashetti with Chickpeas & Pesto

Serves 1
140g piece of butternut squash, peeled
2 spring onions
1 small can chickpeas, drained
2 tsp green pesto
1 tbsp pumpkin seeds
1 Tbsp Greek yogurt
1 small clove garlic
Glug of olive oil
Salt & pepper to taste
Parsley to garnish
  1. Toast the pumpkin seeds in a dry pan.
  2. Spiralise, shred or coarsely grate the squash.
  3. Thinly slice the spring onion, finely slice the garlic, roughly mash the chickpeas.
  4. Heat the oil in a heavy based frying pan, add the chickpeas & garlic, fry for a couple of minutes, then add the spring onions. Fry for a few moments and add the squash.
  5. Stir to heat through, then add the pesto & ½ the yogurt.
  6. Stir everything together to heat through, taste, adjust seasoning & sprinkle over most of the pumpkin seeds.
  7. Tip into a bowl, top with the remaining yogurt & pumpkin seeds to serve.
A bowl of spiralised butternut squash with crushed chick peas and pesto sauce
A bowl of spiralised beetroot with chorizo, tomato & red onion sauce

Spicy Beetroot Spaghetti

Serves 1
2 small beetroot (135g)
1 tomato (150g)
1 small red onion
3cm piece spicy chorizo
1 tsp balsamic vinegar
½ tsp chopped thyme leaves
1 small clove garlic
Glug of olive oil
Salt & pepper to taste
Parsley to garnish
  1. Spiralise, shred or coarsely grate the beetroot.
  2. Cut the tomato & chorizo into approx. 1cm dice, thinly slice the onion, finely slice the garlic.
  3. Heat the oil in a heavy based frying pan, add the onion & garlic, fry for a couple of minutes, then add the chorizo. Fry for a few moments and add the tomato.
  4. Cook the tomato until it starts to break down, add the beetroot, stir to heat through, then add the thyme and balsamic vinegar.
  5. Stir everything together, taste & adjust seasoning
  6. Tip into a bowl, sprinkle with the parsley and serve.

Sweet Potato Linguine with Pistachio, Tomato & Thyme Sauce

Serves 1
1 small sweet potato (135g)
1 tomato (150g)
2 spring onions
25g pistachio nuts
1 tsp chopped parsley
½ tsp chopped thyme leaves
Zest of ¼ lemon + a squeeze of juice
1 small clove garlic
Glug of olive oil
Salt & pepper to taste
  1. Spiralise, shred or coarsely grate the sweet potato & drizzle with a squeeze of lemon juice.
  2. Cut the tomato into approx. 1cm dice, thinly slice the spring onion, crush the pistachio nuts, finely slice the garlic.
  3. Heat the oil in a heavy based frying pan, add the tomato & garlic, fry for a couple of minutes until the tomato starts to break down.
  4. Add the sweet potato, stir to heat through, then add the spring onion, herbs, lemon zest and ¾ of the pistachio nuts.
  5. Stir to heat through, taste & adjust seasoning
  6. Tip into a bowl, sprinkle with the remaining nuts and serve.
A bowl of spiralised sweet potato with tomato and pistachio nut sauce
2019-05-03T16:17:19+00:00
>