Spiralize your veggies…

September 28th 2015
By: Melanie Hollidge

If you are looking to introduce more vegetables into your diet or just reduce your carbs then the spiralizer will enable you to do just that. It is a machine that enables you to transform your vegetables into noodles. Especially if you buy a good quality machine such as the Spiralite Vegetable Spiralizer by Spriralz, with a RRP of £24.95.
The best vegetables to spiralize are courgettes, carrots, sweet potatoes and apples. By using courgettes you can forget spaghetti, this is ‘courgetti’ - just heat through and serve with a traditional bolognese, which could save you around 158 calories per portion. Use the larger blade to create sweet potato curly fries, tossed in a little oil and baked until crispy.
To save time vegetables can be spiralized in bulk and stored in the fridge for up to three days until ready to serve. Store in a bowl of water to keep the vegetables crisp. Veggies such as potatoes, apples and parsnips are best stored with lemon juice as this will prevent them from turning brown.
We found this delicious butternut squash with ricotta herbs recipe from Best magazine
You will need:
• ½ coquina or butternut squash (the non-bulbous end) about 500g peeled and halved widthways
• 125g ricotta cheese
• 2 tbsp chopped fresh herbs, such as parsley, chives and basil
• Finely grated rind and juice of 1 unwaxed lemon
• 1 tbsp sunflower oil
• 1 garlic clove, crushed
• 100g baby spinach
• 100g frozen peas
• Salt and pepper
• Freshly grated Parmesan to serve
Using a spiralizer fitted with a 3mm spaghetti blade, spiralize the squash.
In a small bowl, mix together the ricotta, herbs and lemon rind and juice to make a sauce.
Heat the oil in a large wok or frying pan over a medium heat. Add the garlic and cook for 1 min, then stir in the spiralized squash and stir-fry for about 5 mins or until the squash starts to soften but is not breaking up.
Stir the spinach and peas and cook for 2 mins, until the spinach has wilted.
Add the ricotta and herb sauce and 4 tbsp boiling water, stir and cook for a further 1-2 mins until the sauce has coated the squash.
Season to taste with salt and pepper and sprinkle over some Parmesan and serve immediately.
Recipe source: Best magazine – issue 33 – 25 August 2015