Oxo Hand-Held Spiraliser

I only discovered spiralizing recently and after mistakenly thinking it was a new exercise class at the gym, I found out it's actually a really clever way of making spaghetti-like strands of "noodles" from vegetables.

A spiralizer is one of those gadgets that you don't know you need until you try one and then you don't know how you ever managed without it. It's a great way to make pasta substitutes, perfect for those who are gluten intolerant or for those who want to try a healthier alternative to pasta. It's also a fun way to get children into eating vegetables, my son loves spiralising and he always wants to get involved with the cooking if he can have a go with the spiralizer.

OXO's Hand Held Spiralizer is a cleverly designed gadget which is really easy to use and with a few twists, you can turn your favourite vegetable into uniform, noodle-like strands, whether you want to make courgetti spaghetti, beetroot garnish for salads, sweet potato curly fries or anything in between.

The open-blade design accommodates long vegetables like courgettes and round vegetables like potatoes. When you get down to the end of a vegetable, the food holder keeps your hands safe by gripping onto the vegetable so you can hold the plastic grip which means your hand is protected from the blade. It also acts as a handy lid when you store it away.

I made this delicious recipe for my family with some courgetti spaghetti, and I was really impressed with the OXO Hand Held Spiralizer. I'll definitely try the healthier option for pasta dishes I make in the future and I’m looking forward to trying sweet potato curly fries next.


500g turkey mince
2 tbsp olive oil
1/2 medium red onion, chopped
1 celery stick, diced
1 carrot, peeled and diced
2 medium cloves of garlic, crushed
400g tin of chopped tomatoes
1 tbsp tomato puree
150ml chicken stock
large handful of chopped basil
1 tbsp dried oregano flakes
salt and pepper to taste
1.5 cougettes, spiralized


- Put your carrots and celery in a food processor and pulse until chopped finely, the mixture should be not too chunky.
- Heat the olive oil in a large frying pan and add the garlic and onions. Cook for a few minutes until they begin to soften.
- Add in carrot/celery mixture and cook for 1 minute.
- Move the vegetables to the side of the pan and add in the turkey. Cook the turkey until the meat is no longer pink.
- Mix the vegetable mixture with the turkey and add in the chicken stock and cook until reduced (about 10-15mins).
- Add in the chopped tomatoes, tomato puree and oregano flakes and season generously with salt and pepper. Bring to the boil and then leave to simmer for 15 minutes.
- Add in the basil and cook for a further 15 minutes, then add in the courgette noodles and mix thoroughly.
- Cook for a few minutes then put onto a serving plate and grate some Parmesan cheese on top.


- Use enough chicken stock to cover the mixture in the pan, you might find you need more than 150ml.
- I chose Turkey for this recipe as it is a healthy low fat option but you can try pork or beef mince too which will work just as well.
- You can use your usual pasta with this recipe too if you don’t have a spiralizer, just cook your usual spaghetti as usual then mix it all together in the pan before serving.

If you'd like to buy an OXO's Hand Held Spiralizer click here.

Disclaimer: This OXO's Hand Held Spiralizer was provided to me free of charge in order for me to review it, however, the opinions expressed in this review are independent and my own.


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