Carrot and Zucchini Spaghetti


  • 8 carrots
  • 4 zucchini
  • 2 tablespoons butter
  • 2 tablespoon olive
  • 1 teaspoon of butter
  • 1 clove garlic, grated (optional)
  • 1 finely chopped jalapeno (optional)
  • 1 teaspoon Kosher salt
  • 2 teaspoons of freshly ground pepper
  • 1 tsp coconut sugar/agave sugar
  • 2 pinches of cinnamon
  • 1/2 cup of lime or lemon juice
  • 2 tablespoons fresh chopped basil leaves



  1. Use your Spiral Chef to create long zucchini and carrot spirals.
  2. Next add the olive oil and 1 teaspoon of butter and fry the, garlic and finely chopped jalapenos.
  3. After a while, add the carrots and zucchini spaghetti, dredge it thoroughly in your spices.
  4. Add the agave sugar, kosher salt, finely chopped jalapeno, fresh ground pepper and cinnamon and lime/lemon juice.
  5. Mix thoroughly in a large bowl. At the end, add another tablespoon of butter and cook for about 2 minutes.
  6. Carrots should be cooked for about 4 to 5 minutes.
  7. Remove from heat and sprinkle with the fresh chopped basil leaves.
  8. Serve spaghetti warm, garnish with cilantro.
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