I’m usually not one for gadgets. I tend to like practical things that I will use often. However, when I started seeing different recipes around the internet using zucchini, butternut squash or sweet potato noodles, I was intrigued!

The Paderno World Cuisine Spiral Vegetable Slicer or "The Spirilizer" has become a foodie phenomenon in the last few months. It’s relatively cheap (around $30), so I thought I’d give it a shot.

This is a great option for "pasta" if you are gluten free, lowering your carbohydrate intake or simply trying to increase your veggie intake!

It comes with 3 different blades, 2 for noodles and one for ribbon cuts. It’s very simple to use and has suction cups on the bottom of the 4 legs so that you can easily secure it to the counter.

I first made noodles out of zucchini, this was the easiest. Just cut the ends off the zucchini (cut in half if it’s a big one) and push the circle end of the blade in one end and the teeth of the spiralizer into the other side of the vegetable. Then you just turn the handle clockwise (it can help to hold on to the other handle for stability too). The zoodles will come out the other side of the blade.

Since zucchini has a high water content, you may want to get rid of some of that water before you use them (so it doesn’t water down your sauce). All you need to do is lay out a few layers of paper towels (or tea towels) on a cookie sheet, spread out the zoodles and sprinkle them with a little salt (this will encourage the water to come out). Let them sit for about 30 minutes.

You can then just eat them raw, or you can toss them in with your sauce and let it cook together for a few minutes.

The next one I tried was butternut squash. This one was a little more difficult, but still pretty simple. The blades on the spiralizer are very sharp! See the recipe below.

You can do this with many vegetables, carrots, beets, apples, basically anything that is somewhat straight and solid. I think I’m going to try sweet potatoes next! Uh, swoodles?


Spicy Butternut Squash Noodles with Sage
Makes 4 Servings
This super simple and quick cooking side dish would go perfectly with chicken or pork!




1 medium butternut squash
1-2 Tablespoons olive oil or ghee
2 teaspoons cinnamon
6 fresh sage leaves
Pinch of nutmeg
½ Tablespoon red pepper flakes (or to taste if you don’t like things too spicy)


1. Cut the top (solid) end off the butternut squash and peel.

2. Using the spiral vegetable slicer, make the butternut squash noodles.

3. In a medium to large skillet heat the olive oil or ghee over medium heat. Add the cinnamon, nutmeg, and sage leaves. Cook stirring constantly for 1 minute. Add the butternut squash noodles and toss.

4. Let them cook for 2 minutes and toss again. Cook until tender (around 5 minutes).



About Author

Kelly Gehle, MS, RDN, LDN, IFNCP


Kelly is a Nutritionist at the HCC at SAS Institute Inc. in Cary NC. She received her Bachelor of Science degree in Exercise Science from Arizona State University and her Master of Science degree in Nutrition from Bastyr University. She is a Registered Dietitian Nutritionist and an Integrative and Functional Nutrition Certified Practitioner. Her areas of expertise include functional nutrition, health and wellness education, prenatal nutrition, food allergies and intolerances and culinary nutrition.

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