Spiralized Veggie S’ghetti Recipe

Hi, y’all!

Do you have bright, sunny skies? I do. Finally! Gosh, there’s been so many dark, gloomy, blech days in a row. Sunshine warms my heart and soul, so I am tickled pink to get a good dose. Phew! 😀

If you’re new to Healing With (Raw) Juices, or are behind on your blog reading, be sure to catch up on my latest posts:

Caught up yet? Good!

As I recently mentioned, deliveries have been arriving and exciting things are in the works for you fantabulous people!

One of the awesome deliveries included a Spiral Vegetable Slicer from the generous folks at CSN Stores. Eeeek! It was like Christmas morning!!!

I. Am. In. Love. Seriously!

This thing is so much fun. It’s easy to use, easy to clean, and cranks out fancy and beautiful food – love it!! I’ll shut up about it now because I have enough to say in my in-depth review (coming soon!) but right now, I wanted to give you a sneak peek at what spiralizing madness I’ve been up to with this super cool spiralizer.

Um, yes, what you see is spaghetti – made from peeled zucchini and it was an oh-so-delicious meal. I can’t wait to have it again!

Zucchini Spaghetti!




Paderno World Cuisine Plastic Spiral Vegetable Slicer

spiral vegetable slicer

My new love!

spiral vegetable slicer

Okay, okay. On to the recipe business. 😀


Peeled Zucchini



Put one end of the zucchini here.


And the other end of the zucchini here.


Out comes noodles!!!!

zucchini noodles


zucchini noodles in bowl


Long and noodley!!!

zucchini noodles, long 


And this, the core.

zucchini core, raw noodles


What to do? Eat it, of course! I don’t waste around here!! So, I chopped the core and added it to the noodles. A little chunky is good, eh?!

zucchini core


Then I diced an onion.

Read the AMAZING health benefits (Onions: A Pungent Surprise of Natural Healing)

onion, chopped


And (gasp!) sautéed it. Yep, cooked; not raw.

sauteed onion

While the onions were sautéing, I was heating up water in my tea kettle. Why? I thought it’d be awesome to pour hot water over the zucchini noodles to soften ‘em up a bit. Now, zucchini isn’t that hard of a veggie, in my opinion, but I wanted to really impress a few family members and win them over on the idea of raw veggie pasta. So, I thought I’d meet ‘em half way. 😉

In hot water!!

zucchini noodles, soft


Up close

close up, zucchini noodles


While the veggie noodles were enjoying their hot soak, I added spaghetti sauce to the sautéed onion. I don’t have fresh maters from the garden yet (but I will!!) so I just used canned sauce this time. Since the dish wasn’t going to be raw, it really didn’t matter at this point.

S’ghetti Sauce = Yum!

spaghetti sauce, raw noodles


Look at those noodles!!!

raw noodles, pasta

When I felt my zucchini noodles had “steeped” long enough (lol!) I strained ‘em and put ‘em back in my bowl. Then I drizzled some olive oil and added a few cranks of freshly ground sea salt and black pepper.

Taste test = DELISH!

zucchini noodles, olive oil, sea salt, pepper


Finished product = close to the real thing + DIVINE!!!




Spiralized Veggie S’ghetti Recipe



  • zucchini (half a zucchini will do for one person – unless you’re super hungry)
  • spaghetti sauce (I used canned, but I’m going to make raw when my garden is flourishing.)
  • onion (I sautéed a small onion to add to the canned sauce because I love onion.)



  1. Spiralize the zucchini.
  2. Sautée the onion.
  3. Prepare your sauce – or open a can. 😉
  4. Add sauce to the onion and heat through.
  5. Plate up and enjoy!


Note: To warm up the zucchini noodles and soften ‘em up a bit, I put ‘em in a glass bowl and filled the bowl with hot water. I’d say you could boil ‘em for a short time, too. Of course, this defeats the purpose of raw noodles – BUT it’s way better than highly processed noodles made from white flour! 😉


I’ve been asked to make this dish again ASAP!!!

And guess what?! I also spiralized an apple and made a yummy sauce off the top of my head – including a healthy dose of cinnamon, which La loves. I’ll be posting that soon, so stay tuned!

Have you ever had spiralized veggie spaghetti? Did you eat it raw? Cook it? Have you had it both ways? Which do you prefer? And low-carbers are going to love these veggie noodles – no more sitting out pasta night!! What’s your favorite way to eat spiralized veggies? Do you use tomato sauce? Whip up your own fancy sauce? Are you a pesto person? I’ve never really been “in to” pesto. I think I’m going to give it another try, though. Chime in with all your spiralizing veggie – or fruit! – adventures! Can’t wait to hear about ‘em!!!

Coming Soon

In no particular order…

Contest Alerts

Averie, from Love Veggies & Yoga, is giving away an eco-friendly, BPA-free lunchbox and cooler set from EasyLunchBoxes.com!!!

Bitt, from A Bitt of Raw, is giving away a Vivapura raw foods package!

Ashlei, The Vegster, is hosting a $50 shopping spree for Swanson!

And don’t forget about my Tropical Traditions giveaway for organic, raw, wild honey!!

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17 comments on “Spiralized Veggie S’ghetti Recipe

  1. Love this meal, Michele and so glad you got your spiralizer!

    I dont peel my zukes. Ever. It doenst impart any weird flavor and I like the POP of green color, but hey, your dish looks great!

    I am reviving this zuke noods and raw marinara recipe today on my blog…amazing timing!

    Thanks for the contest support, too…youre the best!!
    .-= Averie (LoveVeggiesAndYoga)´s last blog ..Sesame Ginger Maple Tofu, Recipes Published, Easter Traditions =-.

    • Thanks so much, Averie!!! 😀

      I wouldn’t have peeled it either – but it wasn’t organic. I’ll have heirloom, organic zucchini in my garden so I won’t peel those. And plus, I wanted the noodles to look as close to real noodles as possible so I could “freak out” the family. 😉

      Awesomeness! What timing, eh? LOL

      I’ll be over soon to check it out.

      And you’re welcome!!! Thanks for RAWsome contests!!!


    • It was tasty, Christie! And I’m going to eat it raw this summer, with fresh, raw pasta sauce – made with veggies and herbs from my heirloom, organic garden. Eeek! 😀

      Thanks for stopping by!

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  3. I don’t have a spiralizer but I really really want one! When I make zucchini noodles I just use my vegetable peeler and make “fetuucini.” I’ve had it cooked and raw, and I actually prefer it raw. But this post reminded me of a meal I had in Thailand – Japanese sukiyaki, it’s a family style meal where there’s a bowl of broth boiling at the center of the table and everyone puts vegetables and meats (ick) into the broth to cook it, and then eats it with some of the broth. You coud probably use veggie broth to cook the noodles to add more flavor! Although I’m sure it’s delicious this way too 😉
    .-= La´s last blog ..Funny food faces =-.

    • Hey, La!

      That’s a great idea, actually!!! I’ll have to remember that veggie broth tip. 😉

      Thanks for sharing your Thailand adventure! I went to school with some girls from Thailand. They’d travel there in the summer and come back with the coolest clothes ever! 😀


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