Sauteed Spiral Veggies


Contributing Writer
Vicki McGraw
Elegant Edibles Catering

Happy February!

By now, I do believe most of us are really, REALLY sick of crazy, dreary weather. The only redeeming quality the cold dark evenings and frigid, snowy weekends has is making me feel a little less guilty when I just sit back, flip through the stack of cooking magazines by my chair and watch TV! Since I tend to be a “Food Network” kind of girl, I have enjoyed this reason to do some “research” and catch up on the latest food news. From ordinary to outlandish and tasty to rather icky looking, I have come up with a few new ideas and a lot of inspiration. I can’t wait to hit the supermarket and then spend time in the kitchen…
One of the first things that caught my eye in the produce department today was the abundance of spiral cut veggies. As I was flipping through many of my magazines, I had found lots of recipes using spiral cut veggies and now I was faced with a large variety of them. From beets to zucchini, it seems you can use a spiral cutter to create a spaghetti like appearance of most anything.
Being curious, I bought a spiral cutter and a variety of veggies. I found zucchini to be one of the easier veggies to spiralize, as the shape and softer texture lends itself well to the process, but you can spiral cut white or sweet potatoes, beets, carrots or just about any frim textured food that will fit into the spiral cutter.
Something I discovered upon cooking my spiral veggies is that because they are thin, the spirals tended to cook even faster than I expected them to. I spiral cut a couple of zucchini and yellow squash to saute in a garlic infused olive oil, and found they cooked much faster than I had anticipated, and wound up a bit mushy. The next time I cook them I will watch my timing a little more closely, so as to keep the spiral shape from turning to mush.
Once again, friends, I am encouraging you to play with your food! You can pick up a spiral cutter of your own at most supermarkets or cookware stores, or just start out by buying packaged spiral cut veggies and give it a shot! Remember a couple of things, however…you don’t need to start out with a large batch of anything. Spiral cut a small amount, and cook it up the way you would like. If your timing works well the first time, great! If not, simply add or subtract a few minutes the next time, until you reach your desired texture. As with most good recipes and cookware products, getting used to the handling will make it easier the more you use it. As my Mom always told me, practice makes perfect!

Sauteed Spiral Veggies

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 C multi colored grape tomatoes
  • 2 cloves garlic, minced
  • 2 T Olive oil
  • Salt and pepper
  • Grated Parmesan

Spiral cut the zucchini and yellow squash.
Cut tomatoes in half and set aside.

In a large saute pan, heat olive oil. Add garlic and cook until it starts to turn golden. Add zucchini and squash, tossing to coat with the garlic oil, and saute until al dente in texture and beginning to brown. Add tomatoes, gently tossing to incorporate. Add salt and pepper to taste.

Serve topped with grated parmesan, if desired.

To read more of Vicki McGraw’s commentaries on good cooking, fine recipes and perfect party treats, visit and click on Join Me in the Kitchen’s own page. The Jamestown Gazette is proud to present our county’s most creative and original writers for your enjoyment and enlightenment.