So, unless you’ve been living under a rock for the past year, you will have probably heard of a little thing called spiralizing. One day (not so long ago) some clever clogs decided – HELL, let’s make spirals out of vegetables! Since then, it’s become one of the biggest healthy eating trends of recent years. That’s right! Goodbye carbs, wheat and after-dinner bloating – we don’t want you anymore! Now we can make spaghetti, linguine and noodles out of all kinds of veg, and we’re not looking back.
If you’re new to spiralizing, here are a few suggestions of vegetables you might want to try:
In order to create nutrient dense alternatives to some of your usual staples, simply wash your vegetables, cut off any ends, peel them (if needed) and put them through a spiralizer. You can pick up spiralizers from places like Amazon, such as the Hemsley + Hemsley Spiralizer, or the ICO Vegetable Spiralizer for a smaller alternative. (This happens to be my weapon of choice.)
I don’t normally get blog requests, but my good friend Olivia recently suggested I post a spiralizer recipe, and I jumped at the chance to get twirling vegetables! Because not only is spiralizing really healthy, it’s also ridiculously fun. No, seriously. You’ll get loads of satisfaction out of spiralizing, and that may sound a little crazy, but just try it. Ok?
This King Prawn Courgetti dish has minimal ingredients and is quick and easy to make. It’s ideal for the summer, as it’s super light, fresh and healthy. I used to make a version of this recipe with gluten-free spaghetti, but I actually think it works much better with courgetti. You don’t get that horrible bloated feeling after eating it, and the courgettes add much more flavour, colour and texture.
Good luck with all your spiralizing adventures and don’t forget to #heartandbowl if you make this!
- 225g raw, jumbo king prawns
- 3 large courgettes, spiralized
- 335g cherry tomatoes, halved
- 3 cloves of garlic, finely minced
- ½ red chilli, seeds discarded + finely chopped
- handful of fresh flat-leaf parsley
- juice of ½ a lemon
- 1 tbsp olive oil
- sea salt and black pepper
- Using a spiraliser, ribbon the courgettes into long strips that resemble spaghetti, and leave in a large bowl until later.
- Heat the olive oil in a pan on a medium heat, and lightly fry off the garlic and chilli. After a minute, add the cherry tomatoes and a generous pinch of sea salt and black pepper.
- Continue to fry on a medium heat, stirring frequently until the tomatoes start to reduce down. Turn the heat to low and simmer for 10 minutes, or until the tomatoes are soft.
- Add the king prawns, lemon juice and parsley. Cook for 2-3 minutes, until the prawns turn pink.
- Finally, add the courgetti and combine everything well in the pan. Fry for 1-2 minutes until the courgetti has warmed through.
- Pile into serving bowls and top with a little extra fresh parsley to serve.
If you don't own a spiraliser, you can use an ordinary vegetable peeler to slice the courgettes lengthways into very wide ribbons, which you can then slice in half.