The GEFU Spiral Slicer and Why It Rocks!
When my daughter first told me about a spiral slicer that would make spaghetti type noodles from zucchini, I was instantly intrigued.
I went straight to Amazon and found it, the GEFU Spirelli Spiral Slicer.
It looked useful for so many recipes, from slaw to soup, and pasta of course! That’s the reason I especially wanted one–pasta. After watching a video like the one below, I was sold.
I love pasta of any kind. I also love big bowls of it. This little slicer offers a fun, easy, and healthy way to eat pasta with far less calories. I ordered it (don’t you just love Amazon’s One-Click?), and hurried to the store to get zucchini, yellow crookneck squash, and some fresh carrots.
When it arrived two days later, I washed it and was ready to go.
I didn’t peal any of the vegetables, though you certainly can if you prefer. I just washed off the vegetables and went to work. When I try sweet potatoes (next on my list), I definitely will.
I started testing this little gadget on some zucchini and squash. Some of the zucchini spirals are over a foot long even. It’s so fun to play with!
The yellow squash worked as well too.
Next I tried the carrots just to see how the spiral slicer worked on a harder or denser raw vegetable.
Then since I was on a roll, I quartered a potato. Because of the squared edges on the cut potato, the pieces usually didn’t end up as long, but still cute and curly!
It’s so easy to use and no disassembly required for cleaning. Another plus in my book! I love easy. I’m also more likely to use it because of that.
All you have to do is cut the ends off of the squash and put it in the slicer. Apply pressure as you turn, and you’ll see.
It’s just basically a ceramic knife in a plastic cylinder, but the way it is put together makes it a lot easier to make these spirals.
I found it easier to hold the end of the squash with my hand rather than using the end piece.
The end piece worked better on the carrot and potato, but not quite as well on the soft squash.
It did okay, but seemed to take more pressure. Also expect an inch or so of the vegetable to be leftover, once it gets far enough along.
I just chopped the rest up, but you can always save it for soup.
It’s so fun to use the little thing I’m looking forward to experimenting.
I couldn’t resist baking the potato spirals. I sprayed a little grape seed oil on parchment paper, then a little more on the potato, sprinkled a little chili powder on the them and baked at 450 degrees for about 20 minutes.
The little potato nests came out tasty, similar to hash browns but with NO frying.
Wouldn’t kids love to eat zucchini this way too? I’m off to find something else to spiral-slice!