New Spiralizing Trend Transforms Veggies into 'Pasta' Your Whole Family Will Love

inspiralized recipes ali maffucciImagine sitting down to dinner with your family and everyone is eating an entire plate of vegetables. If you just said to yourself, "What is this lady smoking?" -- don't worry, I'm not offended. I'd have said the same thing, too, if I hadn't just tried "spiralizing." This hot new food trend takes vegetables and, literally, twists and turns them into colorful pasta-style ribbons.

Advertisement

Yes, you'll need a gadget -- some are handheld while others rest on the countertop -- and you can replace your traditional spaghetti or linguine with zucchini, squash, sweet potatoes, carrots, parsnips, and more. Here's the spiral vegetable cutter I used. 

Not only do these veggies make a stunning presentation, but they're also good for you (duh) and require about a quarter of the time to prepare compared with your traditional pound of pasta.

Ali Maffucci also fell so head-over-heels in love with this cooking concept that she quit her full-time job and started a blog dedicated to "inspiralized" dishes.

"I always loved eating healthy, and because I'd been a vegan, this way of cooking helped me think more creatively," explains Maffucci who says within a few months of eating the inspiralized meals and exercising, she saw weight "just peel off." She says, "I lost 30 pounds practicing what I was preaching by eating more vegetables. Plus, they kept me satisfied and fueled. It made me enjoy cooking a lot more."

Now a New York Times best-selling cookbook author, Maffucci has created The Inspiralizer®, her own version of the device that allows you to "lock and load" a vegetable in place and then twist it into ribbons thanks to tiny blades the size of baby teeth located inside. 

While the process of spiralizing couldn't be simpler, Maffucci offers some basic rules that apply no matter which device you use:

  1. If the skin is inedible, peel it.
  2. Make sure the ends of your veggies are flat and even before you load it into your spiralizer.
  3. Some vegetables, like butternut squash and beets, once they've been spiralized, taste better after they've been baked in the oven. 

For those who'd like a visual tutorial, Maffucci's YouTube channel offers no-fail assistance and a cornucopia of recipes. In this video, the entrepreneur shares how to select the perfect veggies to get you started:

More from The Stir11 Food Trends You'll See Everywhere in 2016 (PHOTOS)

As more people and families are looking for Paleo and gluten-free recipes, spiralizing offers a wonderful alternative to pasta. The innovative idea is about to become much more mainstream. Maffucci, who just inked a deal with restaurant chain Houlihan's to introduce three signature spiralized dishes, says she believes she happened upon the cooking method at the perfect time.

It's also a great and fun way to sneak veggies into the kids' diets, she adds.

"With a little tomato sauce, the kids will think it's pasta," she says. "Just make sure to trim your spirals so you don't get jump-rope sized noodles."

My kids were so intrigued with my dish, which I topped with chicken, they devoured the zucchini and squash noodles in minutes -- and they've flatly refused these veggies when they've been presented in other shapes. So, score one for spiralizing!

If you're looking to incorporate more vegetables into your diet while eliminating sugars and preservatives, this is a food trend you'll want to check out as soon as possible! 

 

Image via inspiralized/Instagram

Read More >