Have you guys hopped on the spiralizer bandwagon yet? Spiralizers are super affordable and you can spiralize literally anything, well almost anything. Fun to use, easy to make healthy meals, and a total crowd pleaser!
If you aren’t ready to commit to yet another piece of kitchen equipment, a lot of grocery stores (like Whole Foods and Wegmans) will provide veggies already spiraled for you (I am all about this convenience!).
Anyway, there are tons of options but I thought I would share one of my SUPER EASY favorites.
Squash and zucchini are certainly more summer veggies that are accessible all year but feel free to try this dish with fall produce like sweet potatoes and rutabagas. Like a lot of things I “cook”, no recipe is required. Let me just share with you what I did.
Cover the bottom of a flat, heavy pan with water. While bringing water to a boil, spiralize two medium zucchini. Place into the water and cover. It takes no time at all so stay with it, moving the zucchini around frequently just until they get soft and wilted. While this is happening, toast a few pine nuts.
Pull your “noodles” out of the pan, drain and pat dry, and place on two dinner plates. Add a drizzle of evoo, a squirt of fresh lemon juice, a few sliced baby tomatoes, some chopped basil, salt and pepper, and parmesan cheese to each plate (or skip the cheese to make it vegan, duh).
OMG. So delicious with an ice cold glass of Sauvignon Blanc. The perfect light, simple meal. Serve alongside grilled chicken if you like!
Check out the Inspiralized site for more inspiration!