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5 Recipes for the Spiralizer Enthusiast

With endorsements from celebrity chefs, Instagrammers, and health conscious fashionistas, the spiralizer is one of the must-have kitchen gadgets of the moment. With the crank of a handle, you can turn a wide array of fruit and vegetables into healthy ribbons, noodles, and even rice.

Whilst it’s tempting to spiralize yourself a goodness-packed raw ribbon salad, there’s no reason why you can’t use the gadget to make light, filling, and food intolerance friendly winter warmers. Take a look at our top winter spiralizer recipes below; if you’re left feeling hungry but haven’t given into the hype yet, we’re sure it’s not too late for a last minute addition to your Christmas list.

Kale, Sausage and Squash Lasagne

This “lasagne” manages to balance the warmth and rib sticking features of all the best winter recipes, without being stodgy that you’re resigned to the sofa after eating it. The kale and butternut squash provide anti-oxidants to help boost the immune system and stave off winter bugs. Plus, by replacing the traditional pasta in this recipe with squash, there’s no reason for those with gluten intolerances to miss out.


Serves 6

1 butternut squash

8 sage leaves (fresh)

4 good herby sausages (optional gluten free i.e. Heck Sausages)

500g kale, roughly chopped

1 small onion, finely chopped

3 cloves garlic, finely chopped

1 tsp. chilli flakes

200g ricotta cheese

70g parmesan cheese

50g cheddar cheese

1 large egg, beaten


1) Preheat the oven to 200c.

2) Cut the larger seeded end of the butternut squash off, and reserve for later use. Peel the squash completely, and if needed cut into two – the squash should be around 6 inches in length.

3) Slice halfway through the butternut squash lengthways, and then spiralize using the largest blade – you’re looking for thick shapes rather than thin noodles.

4)Heat the olive oil in a large frying pan, and cook the sage for around 1-2 minutes until crispy. Set aside.

5) Slice the sausages and cook for 6-7 minutes, until browned.

6) Add in the garlic, onion, kale, and chilli flakes, and cook until the kale wilts and the onion is translucent.

7)Whilst the mixture cooks, mix together the ricotta, parmesan and egg in a separate bowl.

8) When the kale and sausage mixture is cooked, get all your ingredients together on the side.

9) Place a layer of the butternut squash in the bottom of a deep, lightly oiled casserole dish. Then, add a layer of the kale mixture, and top with a layer of the ricotta mixture. Repeat, making sure that the final layer is butternut squash.

10) Top with the cheddar, cover the dish with tinfoil, and bake for 45 minutes, removing the tinfoil in the last 5 minutes.

11) Remove from the oven, let rest for 5 minutes, and then sprinkle with the sage and serve.

 Ginger Salmon with Courgetti Broth

Spiralizer - Salmon Noodles (resized)

If there’s one dish guaranteed to banish the winter blues, it’s our salmon with courgette noodles and a Japanese inspired gingery broth. Wheat, gluten and dairy intolerance friendly, packed full of omega-3s, and low in calories, this dish is a perfect relief from the rich foods of the festive season.


Serves 2

1 tsp. vegetable oil

2 medium courgettes, spiralized into noodles

2 salmon fillets

200g winter greens, shredded (e.g. Chard, Savoy Cabbage, Kale, Cavolo Nero)

1 garlic clove, finely chopped

1 ½ tsp. fresh ginger, finely chopped

1 tbsp. gluten free tamari (or soy sauce, if you’re not avoiding gluten)

2 tbsp. sesame oil

4 spring onions, sliced

Chilli, sliced thinly (to garnish)

Handful of coriander leaves, torn

600ml gluten free vegetable stock


1) Preheat oven to 180c.

2) Place salmon skin side down on a non-stick baking tray, season with salt and pepper, and place in oven for around 15-18 minutes.

3) Meanwhile, place a deep pan on a medium heat and heat the vegetable oil. Add in the garlic and ginger, and cook for 1 minute.

4) Add the shredded greens to the pan, and stir fry for 2 minutes or until slightly wilted.

5) Then, pour in the vegetable broth, sesame oil, tamari and courgette, and let simmer for around 3-5 minutes, or until the courgette is tender.

6) Add the spring onions to the broth and mix in well.

7) Pour the broth and noodles into bowls, and top with the salmon. Sprinkle with the coriander, sliced chili, and a little more tamari to taste, then serve (chopsticks optional).

Parsnip and Chive Waffles

Spiralizer - Parsnip Waffles (resized)

With these savoury parsnip waffles you can have breakfast at any time of the day, without the guilt factor. They’d also be an ideal show stopping accompaniment to a roast, and a great way to remix your traditional roast veg. Even better, you could prepare the waffles a day in advance, and then simply reheat through in the oven when needed to minimise hassle.

Ideally you’ll need a waffle iron for this, but if you don’t have one then not to worry; you could always cook these in a griddle pan or frying pan to make parsnip pancakes.


Makes 1 large waffle – simply increase the amounts for more servings.

½ tbsp. olive oil

2 large parsnips, peeled and spiralized into noodles

½ tsp. garlic powder

3 tbsp. chopped chives

1 large egg, beaten

3 tbsp. chives, finely chopped

2 radishes, sliced

Greek yoghurt, to serve (optional)


1) Preheat a waffle iron (or, if you don’t have one, skip this step!)

2) Meanwhile, heat the olive oil in a frying pan, and add in the spiralized parsnip. Cook for around 5 minutes, and season with a pinch of salt and pepper, and the garlic powder.

3) Once cooked through, add the parsnips to a bowl with the egg and chives, and mix together well.

4) Pack the mixture into the waffle iron, and cook according to settings. Or, roughly shape the mixture into a round, then fry on each side for around 4-5 minutes until golden.

5) Serve with the Greek yoghurt and radish, or set aside to cool then reheat when needed.

Aloo Gobi Noodles

Spiralizer - Aloo Gobi (resized)


Serves 4

1 cauliflower, cut into florets

1 large potato, spiralized into noodles

1 onion, finely chopped

1 garlic clove, finely chopped

1 tbsp. fresh ginger, finely chopped

1 tin chopped tomatoes

250ml gluten free vegetable stock

20 cashews, soaked for 2 hours in 150 ml water

½ tsp chilli powder

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

½ tsp garam masala

½ tsp olive oil

Fresh coriander, to garnish


1) Fill a large saucepan with water, and bring to the boil. Add in the cauliflower, and blanch for 3 minutes. Pour water and cauliflower into a colander to drain and set aside.

2) Place the pan back on the heat, and add the olive oil. Heat gently, then add in the onion, garlic, and ginger. Cook until onions are translucent.

3) Whilst the onions cook, add the cashews and water into a food processer, blend until a smooth mixture forms, then set aside.

4) Add the tomatoes, cashew mixture, and spices to the pan, stir, and cook for 3 minutes to let the flavours develop.

5) Add the stock, potato noodles, and cauliflower into the pan, stir, and cover the pan. Cook for 10 minutes, or until the noodles are soft but al dente.

6) Divide into bowls, and garnish with the coriander. If you like, you could serve this alongside a little basmati rice, or why not try it alongside some gluten free naan bread.

Dairy and Gluten free Carrot “Rice” Pudding

Spiralizer - Carrot Rice (resized)

Rice pudding is thick, creamy, warming… and all too often, a little stodgy. If you can’t quite manage a full bowl of the stuff, try our carrot “rice” pudding instead. Don’t be put off by the thought of veg in a dessert, as this recipe is adapted from gajar halwa; a dish hailing from India, where you’re equally as likely to find carrots in a main course as you are a pudding.


Serves 6         

8 carrots, spiralized using the finest setting

750ml almond milk

2 tbsp. coconut butter

2 tbsp. honey

½ tsp. cardamom powder

½ teaspoon cinnamon

20 whole almonds

Sultanas, a good handful


1) Place the spiralized carrots into a food processor, and pulse a few times – you’re looking for a nice “rice” shape and size.

2) In a large saucepan, combine the carrot “rice” and almond milk, bring to the boil, then reduce to a gentle simmer. Make sure to keep stir to avoid sticking.

3) When the almond milk has reduced by about 3/4s, stir in the honey, coconut butter, cinnamon and cardamom.

4) When most of the almond milk has evaporated, mix the cashews and sultanas through the carrot, and cook for another 2 minutes.

5) Serve immediately, or leave to cool and then reheat later.

We hope these recipes have left you feeling inspired to get cooking up a warming, nutritious, and food intolerance friendly winter feast – or should that be, inspiralised. Sorry.

If you’re worried that a food intolerance might be stopping you from enjoying food this winter, why not take a look at our Food&DrinkScan Programme. With a test to analyse your reactions to a variety of foods, and a nutritional consultation, we can help you to find the diet that’s right for you.


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