Spiralizer – Different Shape, Different Taste (Low Carb)

I usually avoid buying unnecessary kitchenware, but I truly love my spiralizer. It transforms a wide range of vegetables and fruits into lovely looking dishes. For me the aesthetic appeal of a dish is almost as important as its taste. With the right power you can certainly spiralizer nearly everything J, but what I would recommend are zucchini (known as “zoodles”), carrots, cucumbers, sweet potatoes, pumpkin, beetroot, radish, turnips or fruits like apples and pears. My favourite low carb pasta dish is definitely “zoodle carbonara”. But this time I experimented something new:

  1. Pumpkin-Noodles with spinach, mushrooms and bacon. I could not find pork bacon, I used pork salami as an alternative.
  1. Cilantro-Chicken with Zoodles.
  1. Greek-Cucumber-Noodle’s Salad.

Normally, I would not recommend to prepare all three for one dinner – mainly because of the workload.


          INGREDIENTS for Pumpkin- Noddle’s for 4 servings  

  • 600 g Hokkaido pumpkin
  • 8 slices of bacon
  • 40 g small mushrooms
  • 100 g fresh spinach
  • Salt & pepper



  1. Preheat the oven to 200 C circulation air.
  2. Peel the pumpkin and remove its core. Cut the pumpkin into oblong pieces and then twist it through the spiralizer to get Noodles. Alternatively, you can also use a peeler.
  3. Sprinkle olive oil onto the pumpkin noodles, place them onto baking tray and leave them in the preheated oven for 8 minutes.
  4. Meanwhile, fry the bacon in a pan until it´s crispy.
  5. Add mushrooms and cook them until they are soft.
  6. Then, add the spinach, season it with salt and pepper and cook it until it is done.
  7. Serve the spinach, mushroom and bacon together with the pumpkin noodles.


          INGREDIENTS for Cilantro-Chicken with Zoodles for 4 servings

  • 4 large zucchinis
  • 600 g organic chicken breast
  • 1 clove of garlic
  • 1 red hot chili
  • Olive oil
  • 80 g feta cheese
  • 50 g cashews
  • 10 pitless olives
  • Fresh grounded black pepper


         INGREDIENTS for the Cilantro-Pesto

  • 30 g chopped cashews
  • 1 clove of garlic
  • 2 bunches cilantro
  • 2 bunches parsley
  • 100 ml olive oil
  • 1 lemon
  • Salt and fresh grounded black pepper



  1. Chop the cilantro and parsley.
  2. Put the cilantro, parsley, cashews and garlic into a bowl and mix it all together.
  3. Add the lemon juice and olive oil and mix it with a pinch of salt and pepper.
  4. Put the Cilantro Pesto into the fridge until you need it.
  5. Twist the zucchinis through the spiralizer to get Noodles. Alternatively, you can also use a peeler.
  6. Chop the chilli and the garlic and fry them in a pan with some olive oil for 2 minutes.
  7. Add the zucchini noodles to the pan, season them with salt and pepper and cook them until the zucchini has a soft bite.
  8. Cut the chicken breast up into bite size pieces.
  9. Heat the oil in a large pan and add the chicken until its well done.
  10. Meanwhile, roast the cashews for a few minutes in a different pan (beware, that they do not burn).
  11. Serve the zucchini noodles with the chicken and cilantro pesto and decorate them with some cashes, olives and fresh grounded pepper.

spiralizer-1 spiralizer-2

          INGREDIENTS for Greek-Cucumber Noodle´s Salad for 4 servings

  • 1 large cucumber
  • 1 green sweet pepper
  • 30 cherry tomatoes
  • 20 pitless olives
  • 1 onion
  • 1 lemon
  • 120 g feta cheese
  • Olive oil
  • Fresh oregano
  • Salt & pepper



  1. Twist the cucumbers through the spiralizer to get Noodles. Alternatively, you can also use a peeler.
  2. Chop the sweet pepper, cherry tomatoes and onions into bite size pieces.
  3. Add all ingredients into a bowl add the lemon and some olive oil. Then, mix it and season with salt, pepper and fresh oregano.
  4. Finally serve the salad with some feta cheese on top.

spiralizer-6 spiralizer-7

Cheers with sunbeams.

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