25 Delicious Spiralizer Recipes for Healthy Eating

Spiralizing your way to healthier meals has never been easier or more delicious! Whether you’re craving quick weeknight dinners, looking to incorporate more veggies into your diet, or simply in search of some kitchen inspiration, our roundup of 25 spiralizer recipes is sure to excite your taste buds. From zesty zucchini noodles to sweet potato spirals, get ready to transform your meals into vibrant, nutrient-packed creations. Let’s dive in!

Zucchini Noodles with Avocado Pesto

Never settle for boring pasta again. **Zucchini Noodles with Avocado Pesto** swaps carbs for crisp, fresh zucchini—tossed in a creamy, dreamy pesto that’s ready in minutes.

Ingredients

• 4 medium zucchinis
• 2 ripe avocados
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. **Spiralize** the zucchinis into noodles using a spiralizer. Set aside.
2. **Combine** avocados, basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor.
3. **Blend** until smooth, scraping down the sides as needed for a uniform texture.
4. **Toss** the zucchini noodles with the avocado pesto until evenly coated.
5. **Serve** immediately for the best texture, or chill for 15 minutes if you prefer a cooler dish.

Here’s the scoop: the noodles stay **crisp**, while the pesto brings a **rich, velvety** contrast. Try topping with extra pine nuts or a sprinkle of chili flakes for a crunchy, spicy kick.

Sweet Potato Spiralized Fries

Ready to spiralize your snack game? These Sweet Potato Spiralized Fries are a crunchy, colorful twist on the classic—perfect for dipping, sharing, or devouring solo.

Ingredients

• 2 large sweet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp paprika
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash and peel the sweet potatoes, then spiralize them into thin fries using a spiralizer.
3. In a large bowl, toss the spiralized sweet potatoes with olive oil, salt, paprika, and garlic powder until evenly coated.
4. Spread the fries in a single layer on the prepared baking sheet, ensuring they don’t overlap.
5. Bake for 20 minutes, then flip the fries and bake for another 10-15 minutes until crispy and golden.
6. Remove from the oven and let cool for 2 minutes before serving.

Outrageously crispy with a hint of smokiness from the paprika, these fries are a game-changer. Serve them with a creamy avocado dip or sprinkle with fresh herbs for an extra pop of flavor.

Beetroot Spiral Salad with Goat Cheese

Forget boring salads—this beetroot spiral with goat cheese is a showstopper that’s as easy as it is Insta-worthy.

Ingredients

• 2 medium beetroots, peeled
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup walnuts, toasted
• 2 cups arugula

Instructions

1. Preheat your oven to 400°F. Wrap each beetroot in aluminum foil and place on a baking sheet.
2. Roast the beetroots for 45 minutes or until a knife slides in easily. Let them cool for 10 minutes.
3. While the beetroots cool, whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl.
4. Use a spiralizer to turn the cooled beetroots into spirals. If you don’t have a spiralizer, thinly slice them.
5. Toss the arugula with half of the dressing in a large bowl. Tip: Massage the arugula lightly to soften it.
6. Divide the dressed arugula between two plates. Top with beetroot spirals.
7. Drizzle the remaining dressing over the beetroots. Sprinkle with crumbled goat cheese and toasted walnuts. Tip: Toast walnuts in a dry pan over medium heat for 2 minutes for extra crunch.
8. Serve immediately. Tip: For a dramatic effect, layer the ingredients in a clear glass bowl to show off the spirals.

You’ll love the creamy goat cheese against the earthy beets and peppery arugula. Try serving it with a side of crusty bread to scoop up every last bite.

Carrot Spiral Noodles with Peanut Sauce

Kick off your culinary adventure with these vibrant Carrot Spiral Noodles drenched in a creamy, dreamy peanut sauce. Perfect for a quick lunch or a dazzling dinner, this dish is a game-changer.

Ingredients

• 4 large carrots, spiralized
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 cup warm water
• 1 tbsp sesame oil
• 1/4 cup chopped peanuts
• 2 tbsp chopped cilantro

Instructions

1. Spiralize 4 large carrots into noodle-like strands. Tip: Use a julienne peeler if you don’t have a spiralizer.
2. In a medium bowl, whisk together 1/2 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp lime juice, and 1/2 tsp garlic powder until smooth.
3. Gradually add 1/4 cup warm water to the peanut butter mixture, whisking until the sauce reaches a pourable consistency.
4. Heat 1 tbsp sesame oil in a large skillet over medium heat. Add the carrot noodles and sauté for 2-3 minutes, just until slightly softened.
5. Remove the skillet from heat and toss the carrot noodles with the peanut sauce until evenly coated.
6. Garnish with 1/4 cup chopped peanuts and 2 tbsp chopped cilantro before serving. Tip: For extra crunch, sprinkle with additional peanuts.

Pair these noodles with a sprinkle of red pepper flakes for heat or serve chilled for a refreshing twist. The crunch of the carrots against the smooth peanut sauce is irresistibly good.

Cucumber Spiral Salad with Lemon Dressing

Get ready to twist up your salad game with this crisp, refreshing dish that’s as fun to make as it is to eat. Grab your spiralizer and let’s turn cucumbers into a springy, tangy masterpiece.

Ingredients

• 2 large cucumbers
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh dill

Instructions

1. Wash and dry the cucumbers thoroughly to ensure the dressing sticks well.
2. Using a spiralizer, create long, thin cucumber noodles. Tip: For easier spiralizing, cut off the ends of the cucumbers first.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until fully combined. Tip: Adjust the honey based on your preference for sweetness.
4. Place the cucumber noodles in a large mixing bowl and pour the dressing over them.
5. Gently toss the cucumbers with the dressing to coat evenly. Tip: Use your hands or salad tongs for the best mix without breaking the noodles.
6. Sprinkle the chopped fresh dill over the salad and give it one final gentle toss.
7. Serve immediately or chill in the refrigerator for 15 minutes to let the flavors meld.

Amazingly light yet bursting with flavor, this salad offers a perfect crunch with every bite. Try serving it alongside grilled chicken or fish for a complete meal that dazzles.

Spiralized Apple and Walnut Salad

Kick your salad game up a notch with this crunchy, sweet, and utterly Instagrammable Spiralized Apple and Walnut Salad. It’s a texture-packed dish that’s as fun to make as it is to eat.

Ingredients

• 2 cups spiralized Granny Smith apple
• 1/2 cup chopped walnuts
• 1/4 cup crumbled feta cheese
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp cinnamon

Instructions

1. In a large bowl, combine the spiralized Granny Smith apple and chopped walnuts.
2. Drizzle the honey and lemon juice over the apple and walnut mixture, tossing gently to coat evenly.
3. Sprinkle the cinnamon and crumbled feta cheese on top, then toss once more for a light mix.
4. Let the salad sit for 5 minutes to allow the flavors to meld together.
5. Serve immediately for the best texture and flavor.

Bright and refreshing, this salad offers a perfect crunch with every bite, thanks to the spiralized apples and walnuts. For an extra touch of elegance, serve it on a chilled plate or alongside a sharp cheddar cheese board.

Butternut Squash Spiral Noodles with Sage Butter

Let’s spiral into fall with this cozy, creamy butternut squash noodle dish that’s ready in a flash. Loaded with sage butter, it’s a hug in a bowl.

Ingredients

• 1 medium butternut squash, spiralized
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat a large skillet over medium heat. Add 4 tbsp unsalted butter and let it melt until slightly foamy.
2. Tear 10 fresh sage leaves into the skillet. Fry for 30 seconds until crisp but not browned.
3. Add the spiralized butternut squash to the skillet. Toss to coat in the sage butter.
4. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until the squash is tender but still has a bite.
5. Sprinkle 1/4 cup grated Parmesan cheese over the noodles. Toss until the cheese melts and coats the noodles evenly.
6. Remove from heat. Serve immediately for the best texture and flavor.

Outrageously silky with a nutty crunch from the sage, these noodles are a fall favorite. Try topping with toasted walnuts for an extra layer of texture.

Spiralized Radish and Cucumber Salad

Crunch into summer with this Spiralized Radish and Cucumber Salad—it’s fresh, it’s vibrant, and it’s ridiculously easy to whip up. Perfect for those scorching days when you crave something light yet satisfying.

Ingredients

• 2 cups spiralized radish
• 2 cups spiralized cucumber
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh dill

Instructions

1. In a large bowl, combine the spiralized radish and cucumber.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until fully blended.
3. Pour the dressing over the spiralized vegetables and toss gently to coat evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld together.
5. Sprinkle the chopped fresh dill over the salad and give it one final toss.
6. Serve immediately or chill in the refrigerator for up to 1 hour for a crisper texture.

Zesty and refreshing, this salad packs a punch with every bite. The spiralized veggies hold the dressing beautifully, offering a delightful crunch. Try serving it alongside grilled chicken or fish for a complete meal that screams summer.

Parsnip Spiral Fries with Rosemary

Forget everything you know about fries—this twist on a classic is about to blow your mind. Fresh parsnips spiralized, tossed with rosemary, and baked to crispy perfection.

Ingredients

• 2 large parsnips, peeled
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Use a spiralizer to turn the parsnips into thin, curly fries. Tip: If you don’t have a spiralizer, a julienne peeler works in a pinch.
3. In a large bowl, toss the spiralized parsnips with olive oil, rosemary, salt, and pepper until evenly coated.
4. Spread the parsnips in a single layer on the prepared baking sheet, ensuring they don’t overlap. Tip: Crowding the pan leads to steaming, not crisping.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. Tip: Keep an eye on them during the last 5 minutes to prevent burning.

Who knew parsnips could steal the show? These fries come out with a satisfying crunch and a sweet, earthy flavor that pairs perfectly with a creamy aioli or spicy ketchup. Serve them straight from the oven for the ultimate snack or side.

Spiralized Jicama Tacos

Okay, let’s spiralize your taco game with these crunchy, fresh Spiralized Jicama Tacos. They’re light, vibrant, and packed with a kick that’ll make your taste buds dance.

Ingredients

• 2 cups spiralized jicama
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 8 corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat a large skillet over medium heat (350°F).
2. Add 1 tbsp olive oil to the skillet, then toss in 2 cups spiralized jicama. Sauté for 3 minutes until slightly softened.
3. Sprinkle 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp salt over the jicama. Stir well and cook for another 2 minutes. Tip: For extra flavor, let the jicama sit in the spices for a minute off the heat.
4. Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Keep them wrapped in a towel to stay soft.
5. Divide the jicama mixture evenly among the tortillas.
6. Top each taco with 1 cup shredded purple cabbage, 1/2 cup diced avocado, and 1/4 cup chopped cilantro. Tip: Squeeze lime wedges over the top for a zesty finish.
7. Serve immediately. Tip: For a fun twist, layer the tacos with a drizzle of hot sauce or a sprinkle of cotija cheese.

Ready to dig in? These tacos bring a crisp texture and a bold, tangy flavor that’s irresistible. Try stacking them high for a colorful, Instagram-worthy meal.

Spiralized Turnip Noodles with Garlic Butter

Never underestimate the power of spiralized veggies to transform your meal into a low-carb masterpiece. This dish swaps pasta for turnips, tossing them in a rich garlic butter that’s downright addictive.

Ingredients

• 2 large turnips, spiralized
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat. Add 3 tbsp unsalted butter and let it melt until bubbly.
2. Add 4 cloves minced garlic to the skillet. Sauté for 1 minute, stirring constantly to prevent burning.
3. Introduce the spiralized turnips to the skillet. Toss them in the garlic butter, ensuring every strand is coated.
4. Season with 1/4 tsp salt and 1/4 tsp black pepper. Continue to cook for 5-7 minutes, stirring occasionally, until the turnips are tender but still have a slight crunch.
5. Remove the skillet from heat. Sprinkle 2 tbsp grated Parmesan cheese and 1 tbsp chopped fresh parsley over the turnip noodles. Toss to combine.
6. Plate immediately. For an extra kick, add a pinch of red pepper flakes before serving.

Perfectly al dente turnip noodles carry the garlic butter sauce like a dream, with Parmesan adding a salty depth. Serve it alongside grilled chicken or shrimp for a complete meal that’s as satisfying as it is simple.

Spiralized Pear and Arugula Salad

Amplify your salad game with this crisp, sweet, and peppery spiralized pear and arugula salad—ready in minutes and bursting with fresh flavors.

Ingredients

• 2 cups arugula
• 1 large pear, spiralized
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled goat cheese

Instructions

1. In a large bowl, combine 2 cups arugula and the spiralized pear.
2. Toast 1/4 cup chopped walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Tip: Stir frequently to prevent burning.
3. Add the toasted walnuts to the bowl with arugula and pear.
4. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Adjust the lemon juice to your liking for more tang.
5. Drizzle the dressing over the salad and toss gently to combine. Tip: Use your hands to toss for even distribution without bruising the arugula.
6. Sprinkle 1/4 cup crumbled goat cheese over the top before serving.

Light and refreshing, this salad offers a delightful crunch from the walnuts and pear, balanced by the creamy goat cheese. Serve it as a standalone lunch or pair with grilled chicken for a heartier meal.

Spiralized Kohlrabi with Lemon Tahini Dressing

Hungry for a crunch? Spiralized kohlrabi tossed in a zesty lemon tahini dressing is your next veggie obsession. **Bold flavors** and **crisp textures** make this dish a standout.

Ingredients

• 2 medium kohlrabi, peeled
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

Instructions

1. Spiralize the peeled kohlrabi into noodle-like strands using a spiralizer. Tip: For even strands, apply steady pressure.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and black pepper until smooth. Tip: If the dressing is too thick, gradually add water until desired consistency is reached.
3. Pour the dressing over the spiralized kohlrabi and toss gently to coat evenly. Tip: Let it sit for 5 minutes to allow flavors to meld.
4. Serve immediately or chill in the refrigerator for up to 2 hours for a cooler dish.

Vibrant and refreshing, this dish offers a **satisfying crunch** with a **creamy, tangy dressing**. Try topping with toasted sesame seeds for an extra nutty flavor.

Spiralized Brussels Sprouts with Bacon

Zesty and bold, this dish turns the humble Brussels sprout into a showstopper. Crispy bacon and a hint of garlic elevate the sprouts to a whole new level.

Ingredients

• 1 lb Brussels sprouts
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Trim the ends off Brussels sprouts and spiralize using a spiralizer. Tip: If you don’t have a spiralizer, thinly slice the sprouts for a similar effect.
3. In a large bowl, toss spiralized Brussels sprouts with olive oil, minced garlic, salt, and black pepper.
4. Spread the sprouts evenly on a baking sheet. Tip: Avoid overcrowding to ensure crispiness.
5. Bake for 15 minutes, then stir to promote even cooking.
6. Add chopped bacon to the baking sheet, distributing it evenly among the sprouts.
7. Bake for an additional 10-15 minutes, or until the bacon is crispy and the sprouts are golden. Tip: Watch closely to prevent burning.

Golden and crispy, these spiralized Brussels sprouts with bacon offer a perfect balance of textures. Serve them as a side dish or top with a fried egg for a hearty breakfast twist.

Spiralized Daikon Radish Noodles

Outshine your usual noodle game with these crisp, refreshing spiralized daikon radish noodles. They’re a low-carb dream, ready in minutes, and begging for your favorite toppings.

Ingredients

• 1 large daikon radish
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Peel the daikon radish and trim the ends.
2. Spiralize the daikon into noodles using a spiralizer. Tip: For even noodles, apply steady pressure as you turn the handle.
3. Heat olive oil in a large skillet over medium heat (350°F).
4. Add minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
5. Toss in the daikon noodles. Stir-fry for 2-3 minutes until just tender. Tip: Don’t overcook; they should retain a slight crunch.
6. Drizzle with soy sauce and sesame oil. Toss to coat evenly.
7. Remove from heat and garnish with chopped green onions and sesame seeds. Tip: For extra flavor, let the noodles sit for a minute before serving to absorb the sauces.

Kick back and enjoy the light, peppery bite of these noodles, perfect with a squeeze of lime or a handful of fresh herbs. They’re a game-changer for meal prep, staying crisp in the fridge for days.

Spiralized Yellow Squash with Tomato Sauce

Unlock the secret to a low-carb delight that’s as fun to make as it is to eat. Spiralized yellow squash twists into a pasta-like base, smothered in a rich tomato sauce that’s bursting with flavor.

Ingredients

• 2 medium yellow squash
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Wash and trim the ends of the yellow squash.
2. Spiralize the squash into noodles using a spiralizer. Tip: For even noodles, apply steady pressure while turning the handle.
3. Heat olive oil in a large skillet over medium heat (350°F).
4. Add minced garlic to the skillet, sauté for 1 minute until fragrant.
5. Add the spiralized squash to the skillet, sauté for 3-4 minutes until just tender. Tip: Avoid overcooking to keep the noodles al dente.
6. Pour tomato sauce over the squash, stir to combine. Heat for 2 minutes until warmed through.
7. Season with salt and black pepper, stir well.
8. Sprinkle with grated Parmesan cheese before serving. Tip: For a golden finish, broil for 1-2 minutes.

Yield a dish where the squash noodles offer a crisp bite against the velvety tomato sauce. Serve it topped with extra Parmesan or a sprinkle of red pepper flakes for a kick.

Spiralized Rutabaga with Brown Butter

Get ready to twist up your veggie game with this nutty, savory side that’s as fun to make as it is to eat. Spiralized rutabaga meets brown butter for a dish that’s downright addictive.

Ingredients

• 1 large rutabaga, peeled
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Using a spiralizer, turn the peeled rutabaga into noodles. Aim for a uniform thickness to ensure even cooking.
2. In a large skillet over medium heat, melt the butter. Swirl occasionally until it turns a deep golden brown and smells nutty, about 3-4 minutes. Tip: Watch closely to prevent burning.
3. Add the rutabaga noodles to the skillet. Toss to coat evenly with the brown butter.
4. Season with salt and pepper. Cook, stirring frequently, until the noodles are just tender but still have a bit of crunch, about 5-6 minutes. Tip: Avoid overcooking to maintain texture.
5. Remove from heat and serve immediately. Tip: For an extra layer of flavor, sprinkle with grated Parmesan or toasted nuts.

Outrageously good, the spiralized rutabaga offers a delightful chew, while the brown butter brings a rich, toasty depth. Try topping with a fried egg for a hearty breakfast twist.

Spiralized Celery Root Remoulade

Here’s a twist on the classic that’ll have your taste buds dancing—spiralized celery root remoulade is crunchy, creamy, and utterly addictive.

Ingredients

• 1 large celery root, peeled and spiralized
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. In a large bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add the spiralized celery root to the bowl and toss until evenly coated with the dressing.
3. Let the mixture sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Before serving, sprinkle 1 tbsp chopped fresh parsley over the top for a fresh, herby finish.

Zesty and crisp, this remoulade brings a refreshing crunch to any meal. Try it as a standout side or pile it high on a sandwich for an extra kick.

Spiralized Watermelon Radish Salad

Amplify your salad game with this eye-catching Spiralized Watermelon Radish Salad—crisp, colorful, and downright addictive.

Ingredients

• 2 cups spiralized watermelon radish
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh mint

Instructions

1. In a large bowl, combine spiralized watermelon radish, olive oil, lemon juice, salt, and black pepper.
2. Toss the mixture gently until the radish is evenly coated with the dressing.
3. Let the salad sit for 5 minutes to allow the flavors to meld.
4. Sprinkle crumbled feta cheese and chopped fresh mint over the salad.
5. Toss lightly once more before serving to distribute the cheese and mint evenly.

This salad bursts with a crisp texture and a peppery kick, balanced by the creamy feta and fresh mint. Try serving it on a platter with grilled meats or as a standalone dish for a refreshing bite.

Spiralized Eggplant with Marinara Sauce

Bold flavors meet effortless prep in this spiralized eggplant dish that’s about to become your weeknight hero. **Toss** the drama, **keep** the deliciousness.

Ingredients

• 1 large eggplant
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. **Preheat** your oven to 400°F.
2. **Spiralize** the eggplant into noodle-like strands using a spiralizer.
3. **Toss** the spiralized eggplant with olive oil, salt, and black pepper in a large bowl.
4. **Spread** the eggplant noodles on a baking sheet in a single layer.
5. **Roast** in the preheated oven for 15 minutes, flipping halfway through, until tender and slightly crispy.
6. **Heat** the marinara sauce in a saucepan over medium heat until simmering, about 5 minutes.
7. **Combine** the roasted eggplant noodles with the heated marinara sauce in a large serving dish.
8. **Sprinkle** with grated Parmesan cheese and chopped fresh basil before serving.

Just like that, you’ve got a dish with **silky** noodles, **rich** sauce, and a **cheesy** finish. **Serve** it straight from the skillet for that Instagram-worthy rustic charm.

Spiralized Leek and Potato Soup

Viral-worthy and velvety, this Spiralized Leek and Potato Soup twists comfort food into a low-carb dream. Grab your spiralizer—it’s game time.

Ingredients

• 2 tbsp unsalted butter
• 2 cups spiralized leeks
• 3 cups spiralized potatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 2 cups spiralized leeks; sauté until soft, about 5 minutes.
3. Stir in 3 cups spiralized potatoes; cook for another 3 minutes.
4. Pour in 4 cups chicken broth; bring to a boil, then reduce heat to simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg; simmer for 5 more minutes.
7. Tip: For extra smoothness, strain the soup through a fine-mesh sieve.
8. Tip: Garnish with a drizzle of cream and a sprinkle of nutmeg for Instagram-worthy presentation.
9. Tip: Spiralize extra potatoes for crispy toppings—bake at 400°F for 20 minutes.

Unbelievably creamy with a hint of nutmeg, this soup’s spiralized texture adds a fun twist. Serve in hollowed-out bread bowls or with a side of those crispy potato spirals for crunch.

Spiralized Cabbage Stir Fry

Unleash your inner chef with this spiralized cabbage stir fry—quick, crunchy, and packed with flavor. Perfect for a weeknight win or meal prep magic.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium carrot, spiralized
• 1 small cabbage, spiralized
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic to the skillet, sauté for 30 seconds until fragrant—don’t let it burn.
3. Toss in 1 spiralized carrot, stir-fry for 2 minutes until slightly softened.
4. Add 1 spiralized cabbage to the skillet, stir-fry for 3-4 minutes until edges start to crisp.
5. Pour in 2 tbsp soy sauce and 1 tsp sesame oil, toss to coat evenly.
6. Sprinkle 1/2 tsp red pepper flakes for heat, adjust if you prefer milder flavors.
7. Garnish with 2 sliced green onions, stir for another 30 seconds to combine.
8. Remove from heat immediately to preserve crunch.

Vibrant and versatile, this dish boasts a satisfying crunch with a savory-sweet kick. Serve it over quinoa for extra protein or alongside grilled chicken for a hearty meal.

Spiralized Yam Noodles with Coconut Curry

Overwhelm your taste buds with this vibrant, veggie-packed dish that’s as fun to make as it is to eat. Spiralized yam noodles swim in a creamy coconut curry that’s downright addictive.

Ingredients

• 2 cups spiralized yam noodles
• 1 tbsp coconut oil
• 1 clove garlic, minced
• 1 tbsp ginger, grated
• 1 cup coconut milk
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium heat until shimmering.
2. Add 1 clove minced garlic and 1 tbsp grated ginger to the skillet, sauté for 1 minute until fragrant.
3. Pour in 1 cup coconut milk and stir in 1 tbsp curry powder, bringing the mixture to a gentle simmer.
4. Add 2 cups spiralized yam noodles to the skillet, tossing to coat evenly in the curry sauce.
5. Cover and cook for 5 minutes, stirring halfway, until noodles are tender but still have a bite.
6. Sprinkle with 1/2 tsp salt and 1/4 cup chopped cilantro, then remove from heat.

Relish the silky noodles coated in a rich, aromatic curry that’s perfectly balanced with a hint of sweetness from the yams. Serve topped with extra cilantro for a fresh contrast or alongside grilled chicken for added protein.

Spiralized Green Papaya Salad

Transform your salad game with this crunchy, tangy Spiralized Green Papaya Salad—**no boring greens here**.

Ingredients

• 1 medium green papaya
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp palm sugar
• 1 clove garlic, minced
• 1 Thai chili, finely sliced
• 1/4 cup roasted peanuts, crushed
• 1/4 cup cherry tomatoes, halved
• 2 tbsp dried shrimp

Instructions

1. Peel the green papaya and spiralize into thin noodles. **Tip:** Use a Y-peeler for uniform strands.
2. In a small bowl, whisk together fish sauce, lime juice, and palm sugar until sugar dissolves. **Tip:** Adjust sweetness by adding more palm sugar if needed.
3. Toss papaya noodles with minced garlic, Thai chili, and the dressing in a large bowl. **Tip:** Wear gloves when handling chilies to avoid skin irritation.
4. Add cherry tomatoes and dried shrimp, gently mixing to combine.
5. Sprinkle crushed peanuts on top before serving.

Unleash a burst of flavors with every bite—**crisp papaya meets spicy, sweet, and savory in one bowl**. Serve chilled with extra peanuts for crunch.

Spiralized Fennel with Orange Vinaigrette

Kickstart your meal with a crisp, refreshing twist. Spiralized fennel meets zesty orange vinaigrette for a dish that’s light, vibrant, and effortlessly chic.

Ingredients

• 2 large fennel bulbs
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp orange zest
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh mint

Instructions

1. Trim the tops and bottoms of the fennel bulbs, then spiralize using a medium blade. Set aside in a large bowl.
2. In a small bowl, whisk together olive oil, orange juice, orange zest, honey, salt, and black pepper until fully combined.
3. Pour the vinaigrette over the spiralized fennel, tossing gently to coat every strand. Tip: Let it sit for 5 minutes to slightly soften the fennel.
4. Add chopped fresh mint to the bowl, tossing again to distribute evenly. Tip: Mint adds a fresh burst; don’t skip it!
5. Serve immediately or chill for up to 1 hour for enhanced flavors. Tip: Chilling melds the flavors beautifully without losing crunch.

Yield a dish with a perfect crunch, a sweet-tangy dressing, and a hint of licorice from the fennel. Try topping with toasted almonds for an extra layer of texture.

Conclusion

Just like that, you’ve got 25 scrumptious spiralizer recipes to jazz up your healthy eating journey! Whether you’re craving noodles, salads, or snacks, there’s something here for every taste. We’d love to hear which recipes become your kitchen staples—drop a comment below. And if you found this roundup helpful, why not share the love? Pin it on Pinterest to keep these ideas at your fingertips. Happy spiralizing!