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
  • Bell Pepper
  • 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!

Bell Pepper

Preparation: Remove the stem. Or, you can slice carefully around the top of the bell pepper and remove the top. Then, bang out the seeds over a bowl, sink or garbage can. Then, spiralize, placing the widest part of the vegetable (usually the top) on the handle and the narrow part on the blade.
Cook method:

  • Saute in skillet, 5-10 minutes depending on consistency preference
  • Roast in oven, 450 degrees, 20 minutes
  • Boil for 3 minutes (will be soggy, don’t recommend)
  • Serve raw

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator.
Best Blade for Spiralizing: Blade A
Best Dish to Make: Salads, Noodle Bowls, Pastas

Click here for Bell Pepper Recipes!
Click here to learn how to spiralize a Bell Pepper!

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!

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BREASTFEEDING TWINS. 🤱🏻👶🏻👶🏻⁣

breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬
...

a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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