Which Vegetables Can Be Spiralized

What can I spiralize Inspiralized.com

First, here’s a list of all of the common spiralized vegetables. Depending on where you live, there may be other indigenous vegetables and fruits that can also be spiralized (see following chart to check if your vegetable is “spiralizable”):

Common Spiralizable Vegetables

Following this alphabetical list is a complete, detailed description of each vegetable, including best practices for cooking and storing:

  • Apple
  • Beet
  • Broccoli
  • Butternut Squash
  • Cabbage
  • Carrot
  • Celeriac
  • Chayote
  • Cucumber
  • Daikon Radish
  • Jicama
  • Kohlrabi
  • Onion
  • Parsnip
  • Pear
  • Plantain
  • Radish, black
  • Rutabaga
  • Sweet Potato
  • Taro Root
  • Turnip
  • White Potato
  • Zucchini + Summer Squash

Now that you know the main players, use this chart anytime to determine if a vegetable can be spiralized or watch this video. The key guidelines?

  • The vegetable cannot be hollow, seeded or have a tough core.
  • The vegetable must be at least 1.5″ in diameter for best experience.
  • The vegetable should be at least 2″ long for best experience.
  • The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.)

BEST PRACTICES: COOKING WITH SPIRALIZED VEGETABLES AND FRUITS

Apple

Preparation: Remove the stem.
Cook method:

  • Saute in skillet, 5 minutes
  • Roast in oven, 400 degrees, 10 minutes
  • Serve raw

Storage: Seal in an airtight container, lasts up to 2 days in the refrigerator (will brown.)
Best Blade for Spiralizing: Blade C
Best Dish to Make: Salads, Desserts, Slices

Click here for Apple Recipes!
Click here to learn how to spiralize an Apple!

Beet

Preparation: Peel and slice ends off flatly and evenly.
Cook method:

  • Roast 425 degrees, 5-10 minutes
  • Saute, 5-7 minutes
  • Serve raw
  • Boil, 2-3 minutes

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Noodles, Rice

Click here for Beet Recipes!
Click here to learn how to spiralize a Beet!

Broccoli

Preparation: Slice off the florets, leaving just the stem. Cut ends off flatly and evenly.
Cook method:

  • Roast, 2-3 minutes
  • Bake at 425 degrees, 10 minutes
  • Saute, 5-7 minutes

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta Salads, Pasta, Noodles

Click here for Broccoli Recipes!
Click here to learn how to spiralize Broccoli!

Butternut Squash

Preparation: Slice the bulbous end of the squash off. Slice the opposite end off flatly and evenly. Peel completely.
Cook method:

  • Roast at 400 degrees, 8-10 minutes
  • Saute, 5-7 minutes
  • Do not boil

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade B, C
Best Dish to Make: Pasta, Rice, Slices

Click here for Butternut Squash Recipes!
Click here to learn how to spiralize Butternut Squash!

Cabbage

Preparation: Remove any loose outer leaves.
Cook method: Treat shredded cabbage as you would (raw, steamed, sauteed, roasted, pickled.)
Storage: Lasts up to 1 week, can be frozen.
Best Blade for Spiralizing: Blade A
Best Dish to Make: Cabbage slaw.

Click here for Cabbage Recipes!
Click here to learn how to spiralize Cabbage!

Carrot

Preparation: Peel and slice both ends off evenly and flatly.
Cook method:

  • Roast at 425 degrees for 5-10 minutes
  • Saute for 5-10 minutes
  • Boil, 2-3 minutes
  • Serve raw

Storage: Seal in an airtight container, lasts up to 1.5 weeks in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Rice, Pasta, Noodles, Soups

Click here for Carrot Recipes!
Click here to learn how to spiralize Carrot!

Celeriac

Preparation: Peel completely and slice the ends off evenly and flatly.
Cook method:

  • Roast at 425 degrees, 10 minutes
  • Boil, 3-5 minutes
  • Saute, 5-7 minutes
  • Serve raw

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C, B
Best Dish to Make: Pasta, Rice, Noodles, Soups

Click here for Celeriac Recipes!

Chayote

Preparation: None – peeling is optional.
Cook method:

  • Saute, 2-3 minutes
  • Boil, 2-3 minutes
  • Serve raw
  • Can be roasted in a casserole. Roasting zucchini alone causes the noodles to deflate and become less pasta-like.

Storage: Seal in an airtight container over paper towels or napkins, lasts up to 5 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Rice, Noodles, Soups

Click here for Chayote Recipes!
Click here to learn how to spiralize Chayote!

Cucumber

Preparation: None – peeling is optional.
Cook method: Serve raw.
Storage: Seal in an airtight container over paper towels or napkins, lasts up to 2 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Salads, Noodles, Side Dishes, Soups

Click here for Cucumber Recipes!
Click here to learn how to spiralize Cucumbers!

Daikon Radish

Preparation: Peel and slice the ends off evenly and flatly.
Cook method:

  • Roast at 400 degrees for 7-10 minutes.
  • Saute for 5 minutes
  • Boil, 3-5 minutes
  • Serve raw

Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B
Best Dish to Make: Pasta, Noodles, Rice, Soups

Click here for Daikon Radish Recipes!

Jicama

Preparation: Peel and slice ends off flatly and evenly.
Cook method:

  • Serve raw
  • Roast at 400, 10-20 minutes
  • Saute, 5 minutes

Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Side Dishes, Noodles, Salads, Soups

Click here for Jicama Recipes!
Click here to learn how to spiralize Jicama!

Kohlrabi

Preparation: Peel and slice ends off flatly and evenly.
Cook method:

  • Roast at 400, 8-10 minutes
  • Saute, 5-7 minutes
  • Boil, 2-3 minutes
  • Serve raw

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade B, C
Best Dish to Make: Pasta, Noodles, Salads, Soups, Rice

Click here for Apple Recipes!
Click here to learn how to spiralize Kohlrabi!

Onion

Preparation: Peel the outer skin off.
Cook method: Use as you would normally with a sliced onion.
Storage: Use as you would normally with a sliced onion.
Best Blade for Spiralizing: Blade C to shred, Blade A for noodles
Best Dish to Make: Salads, Garnishes

Click here for Onion Recipes!

Click here to learn how to spiralize Onion!

Parsnip

Preparation: Peel and slice off ends flatly and evenly.
Cook method:

  • Saute, 5-7 minutes
  • Roast at 425 degrees, 10-15 minutes

Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Soups, Noodles, Buns, Sides

Click here for Parsnip Recipes!

Pear

Preparation: Remove the stem.
Cook method:

  • Serve raw
  • Roast at 400, 10-15 minutes

Storage: Pears instantly brown in the refrigerator, so seal tightly in a Ziploc or airtight container (try to avoid letting much air in) and depending on how quickly they brown, they can last up to 5 days in the refrigerator.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Salads, Side Dishes, Desserts

Click here for Pear Recipes!
Click here to learn how to spiralize Pears!

Plantain

Preparation: Peel and slice the ends off evenly and flatly.
Cook method:

  • Saute, 5-7 minutes
  • Roast at 450 degrees, 7-10 minutes

Storage: Seal in an airtight container, lasts up to 4 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Rice, Sides

Click here for Plantain Recipes!
Click here to learn how to spiralize Plantain!

Rutabaga

Preparation: Peel and slice ends off flatly and evenly.
Cook method:

  • Roast at 425, 15-20 minutes
  • Saute, 10-15 minutes
  • Boil, 5-10 minutes

Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade B, C
Best Dish to Make: Rice, Sides, Pasta, Soups

Click here for Rutabaga Recipes!

Sweet Potato

Preparation: Peeling is optional.
Cook method:

  • Bake at 425, 10-12 minutes
  • Saute, 5-7 minutes

Storage: Seal in a bowl covered with ice water, up to 2 days, can be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Noodles, Sides, Salads, Rice, Bun, Chips/Fries

Click here for Sweet Potato Recipes!
Click here to learn how to spiralize Sweet Potato!

Taro Root

Preparation: Peel completely and cut ends off evenly and flatly.
Cook method:

  • Boil, 2-3 minutes
  • Saute, 5-7 minutes
  • Roast at 425 degrees, 15-20 minutes

Storage: Seal in an airtight container, lasts up to 3 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Noodles

Click here for Taro Root Recipes!

Turnip

Preparation: Peel completely and cut ends off flatly and evenly.
Cook method:

  • Roast at 425 degrees, 10-12 minutes
  • Saute, 5-7 minutes
  • Boil, 2-3 minutes

Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Noodles, Soups, Salads, Sides, Rice

Click here for Turnip Recipes!

White Potato

Preparation: Peeling is optional.
Cook method:

  • Roast at 425 degrees, 10-15 minutes
  • Boil, 3-5 minutes
  • Saute, 5-7 minutes

Storage: Seal in a bowl covered with ice water, up to 2 days, can be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Sides, Salads, Pastas, Soups, Chips/Fries

Click here for White Potato Recipes!

Zucchini and Summer Squash

Preparation: Peeling is optional, slice the ends off flatly and evenly.
Cook method:

  • Serve raw
  • Boil, 2-3 minutes
  • Saute, 2-3 minutes
  • Can be roasted in a casserole. Roasting zucchini alone causes the noodles to deflate and become less pasta-like.

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: A, B, C
Best Dish to Make: Pasta, Noodles, Soups, Salads

Click here for Zucchini + Summer Squash Recipes!
Click here to learn how to spiralize Zucchini + Summer Squash!

 

Comments

  1. I love this page as a quick reference guide. What would make it even better from a dietary perspective is if you would have one more heading called “key nutritional value” with the corresponding info, listing the one or two key things that this vegetable or fruit has to offer. Just an idea for future consideration…

  2. Are the storage suggestions for raw or cooked … I want to spirallized ahead of time and want to know if they store well uncooked? Thanks so much!

  3. Hi Ali! Random question about Spiralizing beets. I remember somewhere once you said you can roast the beet for a small amount of time to soften it for spiralizing. They are way too hard for mine and tend to not come out normal. Where is this link? Or is there a time amount you recommend to soften them?

    Thank you! Jessica

  4. Hi! I love your site, thank you. How do you keep your Zucchini or Cucumbers (or other vegetables) from being too moist or watery? Sometimes, especially when I add sauces, the dish becomes very soup like. Thank you for the advice. Also, do you have a potato chip recipe?

    • I’ve heard that if you put the noodles in a colander for about 20 minutes, pat dry with a towel, and then put them, uncovered (in the colander), in the refridgerator for about 1-2 hours, it helps them not get mushy. Haven’t tried it yet.

    • When I try to click on a video, it tells me that video is private and I can’t view it.

  5. This is such a great guide, Ali! I constantly reference your website when I’m making spiralized creations! :)

  6. Thank you for this page! So useful!! I am reading your book right now and have just gotten started with my spiralizer. Yesterday I made a big turkey vegetable salad, and all five of my older kids (ages 2-8) ate it with very little complaining – they were especially excited about the zucchini noodles! It’s going to be so fun to experiment with our garden vegetables this summer.

    As I’m clicking on some of the “learn how to spiralize” links here, Youtube says the video is private. Some work; others don’t. Do you know why that would be – any other way I can get to the videos? Thanks!

  7. Lorette Pinto :

    I have the Inspiralizer and the recipe book.
    I would like to get the recipes you put on the computer

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