Guest Post: Spicy Shrimp and Butternut Squash “Rice” with Tomatoes

Please welcome Ali from Inspiralized.com to Against all Grain with a new twist on spiralized vegetables! You all probably already know about my love for the spiral slicer, and Ali takes it way past zucchini and cucumber! She has shown you how to make creative ‘noodle' dishes out of a variety of vegetables, but now she is showing you how to “rice” these spiralized veggies!! Way to keep dinners exciting Ali! If you don't already have a spirilizer, get one HERE now!     ~Danielle


While spiralized vegetables are a great alternative to regular pasta and noodles, the possibilities don't end there. By simply placing veggie noodles into a food processor, they can instantly be made into rice, for a nutritious, unprocessed version of rice!

Spiralized rice not only packs more nutrients and whole-food benefits, it carries more flavor than regular rice. To name a few, spiralized rice can be made using beets, butternut squash, jicama, plantains, rutabaga, carrots and sweet potatoes. All of those vegetables have their own distinct tastes and bring more flavor and excitement to a rice dish.

Spicy Shrimp and Butternut Squash "Rice" with Tomatoes

By cooking this rice with the liquids from the broth and tomatoes, the butternut squash fluffs up just like rice. The consistency is almost identical to regular rice, yet has much more flavor and takes a quarter of the time to make!

Start off with this easy recipe and experiment with other seasonal vegetables to use spiralized veggies as a rice alternative!

Spicy Shrimp and Butternut Squash "Rice" with Tomatoes Spicy Shrimp and Butternut Squash "Rice" with Tomatoes Spicy Shrimp and Butternut Squash "Rice" with Tomatoes



aliAli Maffucci is the blogger and founder at Inspiralized.com, the first and only online resource dedicated to the spiralizer. Her first eBook, Inspiralized: The Ultimate Guide to Spiralized Cooking was recently updated and is available for download here. Follow Inspiralized on Twitter, InstagramFacebookPinterest and go to her Vimeo or YouTube page for spiralizing video tutorials. While she doesn’t live a completely grain-free or Paleo lifestyle, she understands and appreciates that spiralizing is a wonderful and accommodating option for those who do. She currently resides in Jersey City, NJ.

Guest Post: Spicy Shrimp and Butternut Squash “Rice” with Tomatoes



PREP TIME: 20 mins

COOK TIME: 15 mins TOTAL TIME: 35 mins


  •  10 medium shrimp, defrosted, deveined and peeled
  • 2 red bell peppers, diced
  • 2 tbsp olive oil
  • 2 large garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 cup diced white onion
  • 1 14 oz can diced tomatoes
  • salt and pepper, to taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 large butternut squash, peeled, Blade C
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp freshly chopped parsley


  1. Place the butternut squash noodles into a food processor and pulse until made into rice-like bits. For an instructional video, click here.
  2. Place a large skillet over medium heat and add in the olive oil.
  3. Then, add in the garlic, red pepper flakes and onions.
  4. Cook for 1 minute and then add in the red peppers.
  5. Cook for 2 more minutes and then add in the can of tomatoes, butternut squash rice and season with salt, pepper, chili powder and smoked paprika.
  6. Let the rice cook until all of the juices from the tomatoes absorb.
  7. Then, add in the chicken broth, stir, and add in the shrimps. Let the shrimp cook for 2 minutes, flip over and let cook another 2 minutes. Give the rice a stir and taste.
  8. If the butternut squash has softened and reached a rice consistency, remove from heat. If not, stir and let cook for 3 more minutes.
  9. Once done, stir in the chopped parsley and serve!