I have been looking at recipes with spiralized vegetable noodles for years, but never took the initiative to buy a spiralizer. Then I started following a relatively new (but very prolific) blog “Inspiralized“. First of all, the name is so cute, and the photos are beautiful. I finally went out and bought one. The first recipe I came up with was this dessert; spaghetti and meatballs.
You can make individual servings or a family style serving. If you spiralize the apples in advance I suggest soaking them in lemon water so they don’t brown.
On another note: I spiralized a butternut squash and one piece was about 20 feet long. My kids ate the way toward each other- this is a photo of the last 10 feet when they got full and quit.
Dessert “Spaghetti and Meatballs” Recipe
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MEATBALLS
(Make more or less depending on how many servings you need. I do 3-4 per person.)
1 cup sunbutter (unsweetened)
2-4 tablespoons creamed honey (liquid honey will be too runny), sweeten to taste
1 cup (estimated amount) macadamia nuts
1 pound frozen strawberries (other red fruits can be substituted)
2 tablespoons honey
1/2 cup water
1-3 apples (1/2 an apple per person)
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Prepare a tray with parchment paper (and make room in the refrigerator for the tray.)
Combine sunbutter and creamed honey then form a small ball with the mixture. Stuff a macadamia nut inside and roll in your hands until smooth. Repeat and set out on the tray, not touching each other, and chill until serving.
Combine the strawberries, honey, and water in a saucepan and cook on medium-low heat until the strawberries are broken down. Transfer to a blender or food processor and blend until smooth. Taste for sweetness and add honey if needed. If the sauce is the thickness of marinara sauce then it is done. If it is too loose, return it to the pan and reduce it. Chill the sauce until serving.
Spiralize the apples. (I do thin noodles).
Assembling the dessert is fairly obvious, and eating it is fairly delicious.
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I am sharing this recipe on
Cuter Than Gluten 