A Spiralized Holiday: 5 healthy recipes to try ASAP

IMG_3444-copy We get it: You’re not exactly the creamed spinach or glazed ham type. And if you still have containers full of Thanksgiving sweet potatoes in your fridge, you’re probably ready for something a little different for the next holiday.

That’s where Ali Maffucci comes in. The 27-year-old spends her days creating innovative, healthy recipes by making “noodles” out of vegetables.

Spiralized eating isn’t only healthier, it’s more fun, says Maffucci, who uses this $35 device for quick veggie transformation. “With spiralizing, you have more versatility in the shapes and sizes of your vegetables, so you can put a twist on classic holiday dishes,” says Maffucci. Think butternut squash noodles and potato latkes without the knuckle scrapes.

“I’m always looking for ways to somehow incorporate [spiralized] vegetables into a holiday meal to add extra nutrients, or to substitute them for regular pasta and rice,” she adds.

If that’s your quest too, check out her take on dinner-party-worthy dishes for an inspiring, er, inspiralizing holiday menu. —Molly Gallagher

(All photos: Inspiralized)


Get Started
Roasted orange and beet noodle pasta Roasted Orange & Beet Noodle Pasta with Honey Walnuts & Crispy Baked Kale

Servings: 1

For the vinaigrette:
Juice from 1/4 of a large lemon
One crank of the salt grinder
Two cranks of a pepper grinder
1 Tbsp olive oil
1 tsp red wine vinegar
1 1/2 tbsp orange juice
1/2 tsp country dijon mustard

For the rest:
Olive oil cooking spray
1 large orange, peeled and sliced into fourths or eighths
1 cup of roughly chopped kale leaves (stems removed)
Olive oil, to drizzle
1 large beet, peeled, Blade C
A handful of walnuts
Raw honey, to drizzle

1. Preheat the oven to 375 degrees. In a baking tray lightly coated with cooking spray, place the orange slices on one side and the kale on the other. Lightly coat the kale with the cooking spray and season with pepper. Set the timer for 20 minutes. After 10–12 minutes, remove the kale from the baking tray and set aside. Place the baking tray with the oranges back into the oven.
2. On another baking tray, place the beet noodles and drizzle lightly with olive oil. Season with salt and pepper and roast in the oven for 10–15 minutes.
3. While the oranges and beets are roasting, assemble your vinaigrette. Place all ingredients into a bowl and whisk together. Place in the refrigerator.
4. Five minutes before the oranges are done, place the walnuts on the side of the baking tray that used to hold the kale. Drizzle lightly with honey and toss carefully with tongs. Let roast for the remaining 5 minutes and take out with the oranges.
5. When the beet noodles are done (should be done with the oranges or have another 5 minutes left), place them in a bowl, and top with the orange slices, walnuts, and kale. Drizzle the vinaigrette over. Enjoy!


Roasted Butternut Squash Noodles with Orange-Cranberry Sauce & Honey Roasted Pecans

Servings: 5

For the glaze:
1/4 cup maple syrup
1/4 cup water
1/4 cranberry juice
1 cup cranberries
1 tsp orange zest
1/4 cup freshly squeezed orange juice
Salt and pepper, to taste

For the rest:
1 butternut squash, peeled, Blade C
Olive oil cooking spray
Salt and pepper, to taste
1/2 cup pecans
Honey, to drizzle

1. Preheat the oven to 400 degrees.
2. Place a medium saucepan over high heat and add all of the ingredients for the orange-cranberry glaze to it. Cover and bring to a boil. Once boiling, reduce the heat to low and simmer for about 15 minutes or until sauce thickens. When done, turn off the heat, pour into a bowl, and let thicken as it cools.
3. While the glaze is cooking, get ready to bake your noodles. Place them on a baking tray coated with cooking spray. Season generously with salt and pepper. Set aside.
4. Once the glaze is done and you’ve turned off the heat and set it aside in a bowl, bake the noodles for 5–7 minutes or until noodles wilt and become soft. Remove from the oven and pour into a serving bowl.
5. Then, in one of the baking trays used, add in the pecans. Drizzle with honey and place in the oven for 3 minutes.
6. While the pecans are roasting, stir your glaze, and pour it on top of your noodles, carefully. Once the pecans are done, place them on top of the glazed noodles.
7. Before serving, toss the noodles and pecans so that the glaze coats all of the noodles.

Note: In order to save time, prepare your butternut squash noodles while you’re cooking the glaze.


Easy Cheddar-Rosemary Spiralized Potato Pancakes_Inspiralized Easy Cheddar-Rosemary Spiralized Potato Pancakes

Servings: 4

1 Tbsp extra virgin olive oil
2 medium potatoes, peeled, Blade C (about 1-1.25 pounds)
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/2 Tbsp finely chopped fresh rosemary
2 eggs, beaten
1/2 cup grated Cabot Cheese White Oak Cheddar (or cheddar of choice)

1. Heat the olive oil in a large skillet over medium heat. Flick water into the skillet and if it sizzles, it’s ready. Add the potato noodles and season with garlic powder, salt, pepper, and rosemary. Toss to combine and then cover and cook, uncovering occasionally to toss, or until potato noodles are cooked through, about 10 minutes.
2. Transfer the potato noodles to a large bowl and add in the eggs and cheddar. Toss to combine and set aside.
3. Heat the same large skillet back over medium heat and spray with cooking spray. Once heated, add in a large scoop (about 1 cup) of the potato mixture. Flatten the mixture out and let cook for 2–3 minutes or until it sets on the bottom. Flip the pancake over and cook another 2–3 minutes or until crispy, flattening with the back of a spatula. Repeat until all of the potato mixture is used, forming about 4 medium pancakes or 6 small ones.
4. Transfer the potato pancakes to a plate and serve immediately.


Beet and Anjou Pear Noodles with Warm Bacon-Pistachio Dressing-Inspiralized Beet and Aujou Pear Noodles with Warm Bacon-Pistachio Dressing & Baked Goat Cheese

Servings: 1

1/2 whole wheat English muffin
1 Tbsp and 1/4 tsp olive oil
2 tsp freshly chopped parsley
Salt and pepper, to taste
1/2 roll of goat cheese (about 2 oz)
1–2 slices of bacon
1 Anjou pear, Blade C
1 large beet, peeled, Blade C

For the pistachio dressing:
Handful of roasted and salted pistachios (deshelled)
1 tsp honey
1/2 tsp Dijon mustard
Pepper, to taste
1 tsp red wine vinegar

1. Preheat the oven to 375 degrees.
2. Place the English muffin in a food processor and pulse into breadcrumbs. Place a medium skillet over medium heat and add in a 1/4 tsp of olive oil. Cook breadcrumbs, tossing occasionally, until toasted. Transfer breadcrumbs to a bowl, add in parsley, season with salt and pepper, and set aside on a plate.
3. Take your goat cheese and roll it on the breadcrumb plate and until it’s coated.
4. Place the goat cheese on a baking tray coated with cooking spray. Place the beet noodles on another baking tray coated with cooking spray.
5. Place the goat cheese and beet noodles in the oven. Cook both for 7 minutes.
6. While the goat cheese is cooking, place a large skillet over medium heat. Add in your slices of bacon. Cook to your preferred level of crispiness and set aside on a paper-towel lined plate. Save 1 tablespoon of the bacon grease and set aside in a bowl.
7. Prepare the pistachio dressing. Add all of the ingredients listed into a food processor and pulse until pistachios are pureed and no major chunks remain. Add to a bowl or dressing shaker and add in the bacon grease. Stir.
8. Place your beet and pear noodles in a bowl and drizzle with pistachio dressing. Toss to combine and then plate.
Top the dressed noodles with the baked goat cheese and then crumble the bacon on top. Enjoy!


Sweet Hot Mustard Brussels Sprout And Apple-Almond Salad-Inspiralized Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

Servings: 6-8

For the sweet hot mustard:
2 Tbsp Dijon mustard
1 Tbsp whole-grain mustard
3/4 tsp apple cider vinegar
2 tsp honey
1/2 tsp Sriracha

For the salad:
4 shallots, sliced into thin rings
1 Tbsp sherry vinegar
3 1/2 Tbsp extra virgin olive oil
Salt and pepper, to taste
1 pound Brussels sprouts, trimmed and cut into thirds or quarters
1/2 cup slivered almonds
2 Gala red apples, Blade C

1. To make the sweet hot mustard, in a large bowl, whisk both mustards, apple cider vinegar, honey, and sriracha. Set aside.
2. Place a large skillet over medium heat and add in ½ tablespoon of the olive oil. Once oil heats, add in the shallots, season with salt and cover, letting cook for 3-5 minutes or until lightly caramelized, shaking the pan occasionally. Once done, remove the shallots with a slotted spoon and into a large bowl with the sherry vinegar, mustard mixture, 1 tablespoon of the olive oil and season with salt and pepper. Set aside.
3. Place the large skillet back over medium-high heat and heat the final two tablespoons of olive oil. Once heated, add the Brussels sprouts and season with salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 8-10 minutes. Transfer to the bowl with the mustard-shallot mixture and add in the almonds and apple noodles and toss. Arrange on a platter and serve.


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