This is something I wanted for a long time. I heard all the grain-free recipe bloggers raving about it, and quickly added it to my wish list. Just when I'd decided to bite the bullet and buy my own (it's really not that expensive--just $35!), I was lucky enough to win one from Amber's giveaway on Paleo Savvy! I was positively giddy and couldn't wait to get started with my new kitchen toy tool.

The Spiral Vegetable Slicer: I can't sing this thing's praises enough.  Now, I love my spaghetti squash.  Spaghetti squash bolognese (like this Balanced Bites recipe from Practical Paleo) is one of my absolute favorite, most often-cooked and consumed dishes. However, sometimes the time spent cooking, de-seeding, and scooping out that spaghetti squash is just too much.  I've also used a julienne peeler to shred up squash, but I've also found that to be a laborious, messy process.

Enter: the Spiral Slicer.

Check it out on Amazon ^ 

This thing takes regular ole vegetables and turns them into... spaghetti.

For real.

And the best part: It does the job in about one minute flat.

Ready to buy? Buy it on Amazon: Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer

Want proof of how easy it is?  Check out this video of my VERY FIST TIME using it.  After my snapshots of it, YOU asked for a demo video, so here we go--proof of how simple it is and how well it works, no training necessary:


And that's IT!  Set slicer on countertop.  Select appropriate blade.  Insert squash with ends sliced off. Begin turning the handle. (Hold slicer in place to keep it from swaying.)

Stare in awe as your vegetable transforms into long strands of spaghetti.  It even removes the seeds for you!  Amazing.

The first few times I ate it raw, as a tasty, crunchy, grain-free pasta.  Then I participated in the Primal Cooking Seminar, where Mira and Jayson Calton instructed how to salt and drain the water out of the squash, so it softens up to a more noodle-like consistency, but maintains just enough crunch to be like an al-dente pasta.  I've since made it that way, and it is doubly delicious!  If you're short on time though or enjoy the crunch of the zucchini like I do, then skip the salting and enjoy it completely raw!

So, once you've sliced your squash...

Salt and let sit in a strainer over a plate
(Watch plate/bowl collect water. Pour out water.)

Rinse noodles to remove excess salt, and let dry on a towel


I dressed my zucchini pasta up a few interesting ways... There are no wrong answers.


And I'm still discovering more! Anything you do with spaghetti, you can do with these squash noodles.  Whatever your sauce is, mix it in, add protein, add more vegetables, and you're good to go!

Bonus: it keeps well in the fridge!  Store your leftovers (or make a TON at once--easy because one zucchini makes a plate full of noodles) in the refrigerator to enjoy tomorrow or later this week.

I'm seriously obsessed.


What else can we spiralize???  I don't even know. The box has an image of a sweet potato and I am definitely going to give that a try, soon. I have a feeling you can spiral-slice plenty of vegetables in plenty of ways, and I'm very much looking forward to finding out.  I'll let you know how it goes! Follow on Instagram for sneak peeks :)

Again, you can find this miracle contraption here on Amazon.

Do you have a spiral slicer?  What would be your favorite vegetable to slice into spaghetti?

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