How to Spiralize Winter Produce

How to Spiralize Winter Produce

How to Spiralize Winter Produce

I’ve mentioned before that this time of year is my favorite to spiralize.

Call me a rutabaga girl, but there’s something about the root veggies especially during this time of year that gets me excited to spiralize!

Today, I’m sharing a list of all the produce that’s abundant this time of year (winter is officially just a week away!) and showing you how to spiralize it all with videos, along with some of my favorite recipes for each veggie.

Let’s start with an alphabetized brief list:

  1. Apple
  2. Beet
  3. Broccoli
  4. Butternut Squash
  5. Cabbage
  6. Carrot
  7. Celery root
  8. Lemon/citrus
  9. Onion
  10. Parsnip
  11. Pear
  12. Radish
  13. Rutabaga
  14. Sweet potato
  15. Turnip

Now, here’s how to spiralize all of it and my favorite recipe by vegetable!


Favorite Recipe: Almond Butter and Jelly Oatmeal Bowl with Spiralized Apples


Favorite Recipe: Winter Kale Bowl with Spiralized Beets and Goat Cheese


Favorite Recipe: Lemon-Garlic Broccoli Noodles with White Beans and Parmesan


Favorite Recipe: Winter Kale, Sausage and Butternut Squash Lasagna


Favorite Recipe: Crusted Tuna with Sesame-Tahini Red Cabbage


Favorite Recipe: Spicy Sausage and Kale Soup with Carrot Noodles


Favorite Recipe: Spiced Chicken Kabobs over Moroccan Celeriac Rice



Favorite Recipe: Chicken Paprikash with Spiralized Onions and Bell Peppers


Favorite Recipe: Savory Parsnip Noodle Chive Waffles


Favorite Recipe: Shredded Kale, Pear Noodle and Brussels Sprouts Salad


Favorite Recipe: Chicken Pho with Daikon Noodles


Favorite Recipe: Winter Kale Vegetable Stew with Rutabaga Noodles


Favorite Recipe: How to Make: The Inspiralized Bun (Plus a Mini Pizza!)



Favorite recipe: Spicy Asian Chicken Turnip Noodle Soup


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

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Kathy says:
I know you advise us to chop off the bulbous end of a butternut squash. But when I saw the video on spiralizing bell peppers I decided to try it with a butternut squash, and it worked fine! I now just cut a small part of the bulbous end off and scoop out the seeds with a spoon. If it's a medium to large squash I also cut the whole squash in half, so it isn't so heavy. But with one solid end for the pusher the scooped-out end spiralizes just fine (I've used C or D blade)! I can spiralize much more of the squash now. :)
Ali Maffucci says:
Yes, totally depends on the squash - some don't have a bulbous end that's spiralizable!
Elaine Thie says:
Thank you so much. it has been a joy spiralizing with you all year. Happy New Year. Elaine Thie
Ali Maffucci says:
Happy New Year to you too, Elaine!
Bernadette says:
Thank you so much for all your new ideas, you're an inspiration, I'm addicted! We've never enjoyed our veggies so much. Just looking forward to a great spiralizing 2017. Bernie
Ali Maffucci says:
Love the enthusiasm Bernadette, thank you!
Trudi says:
My kids are loving eating their "noodles"! Made chicken soup with zucchini and it was delicious! I just signed up for your emails and cannot wait to make the recipes! There is such a variety!
Ali Maffucci says:
Thank you for the kindness Trudi, I'm so happy you're excited! I definitely suggest taking a look through the Get Started page!
Sally says:
Do you have any retail outlets in Los Angeles where I can purchase your products?

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe