I was recently gifted a hand-held vegetable spiralizer from one of the CSA Members. You may be wondering: what is a spiralizer? Well, it’s this nifty kitchen tool that shreds vegetables, usually squash into pasta-like spirals. If you’re interested in decreasing your carb intake this tool could help you. We’ve had quite a bit of summer squash lately so I’ve tried my hand at spiralizing it. This recipe is an adaptation of something that Tinicum CSA member Dave N. made for us a few weeks ago. Check it out.
- 1 Zucchini or Yellow Squash, spiralized
- 1 Carrot, chopped
- 1 Garlic clove, chopped
- 1 tbsp. minced ginger
- 1 hot thai pepper, minced (optional)
- 2 tbsp. sesame seed
- 1 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 2 tbsp. honey
1. In a serving bowl, spiralize your zucchini. The amount will depend on the size of the zucchini you use and the number of people you wish to serve. I used part of one to make a small serving.
Notice how the finished product resembles spaghetti. You’ll surprise your friends when you tell them that it isn’t pasta.
2. Add in the other veggies- the chopped carrot, garlic, minced ginger, and hot pepper. Only use the hot thai pepper if you like spicy food. I like spicy food and it still had more heat than I had expected.
3. Sprinkle the sesame seed over the vegetables.
4. Then pour your arsenal of dressing over the veggies and mix well. Let sit for 10 minutes for the flavors of the dressing, ginger, and hot pepper to combine. Enjoy!
Note: You may substitute peanuts for the sesame seed or use both.