Inspiralized is one of my all-time favourite food blogs. Ali Maffuci, creator of Inspiralized, has also published two cookbooks (“Inspiralized” and “Inspiralize Everything” – both of which I own) on top of tons of amazing recipes online. I usually make a spiralizer recipe at least once a week.
I have the Paderno three blade spiralizer:
If you’ve never heard of spiralizing, it’s simple: using a spiralizer, you turn vegetables into noodles (or rice!) which can be eaten in place of pasta or used as part of a whole new recipe. I, along with many others, started out spiralizing zucchini (to make zoodles), but there are so many other vegetables you can use.
This week, I made Inspiralized’s Chicken Tikka Masala with Butternut Squash Fettucine. The butternut squash was spiralized with the thicker noodle blade to resemble fettucine pasta. Squash is definitely one of the more labour-intensive vegetables to spiralize: its skin is difficult to peel, and the hard flesh makes it a bit tricky to process through the spiralizer. The end results are definitely worth the work, though. This type of noodle is generally cooked on a pan in the oven, rather than on the stove.
This recipe is definitely a winner!
The flavours went so well together. The chicken was spicy which went great with the sweet butternut squash noodles, and plain Greek yogurt was mixed into the sauce at the end to add creaminess without using cream. It was also very filling. I’ll definitely be making this again!