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A Quick Sun-Dried Tomato Sauce with Spiralized Butternut Squash “Pasta”

Not just for newbies.

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by Angela Gallardo in Lunch & Dinner, Recipes

You’re going to love this sun-dried tomato sauce!

Recent posts from one of my current favorite blogs, In Sonnet’s Kitchen by the lovely Sonnet Lauberth, have been inspiring me to spiralize some veggies.  I’d previously been julienning everything with this handy gadget for salads or faux pastas.  Spiralizing seemed a little difficult and too high-maintenance, let’s be honest.  But this recent post from Sonnet on how to spiralize bolstered my confidence so I splurged on the spiralizer that she recommends.

After one use, I’ve decided that it was a great investment.  It really couldn’t be easier.  The bowl of butternut squash pictured here was my first try with it and they came out perfectly.  The only learning curve comes when transitioning between veggies, as a butternut squash is shaped a little more ackwardly than say, a zucchini. 

Easiest way I found to spiralize butternut squash:  simply peel the butternut squash with a vegetable peeler and trim both ends off.  Then cut the squash in half where the long section meets the round section.  Using a spoon (a grapefruit spoon works great for this), core out the center of the bulb-like section, removing all the seeds and pith.  The remaining shape will be a bit like a donut.  Keeping the round section in-tact will help when placing it between the blades and sporks of the spiralizer.  Then spiralize according to the instructions.  And the longer second section of squash will work through easily, matching up with Sonnet’s how-to.

Enjoying your veggies raw is not only healthier but quicker to prepare, as well.  This no-cook tomato sauce is bursting with flavor and comes together in just minutes.  Streaming in the avocado oil results in a naturally creamy sauce, no heavy cream needed.  Topped over the thick spiralized butternut squash “noodles” makes for a very satisfying pasta-like experience.


Quick No-Cook Sun Dried Tomato Sauce

Yields:  4 servings

  • 4 medium fresh organic tomatoes
  • ½ c. sun dried tomatoes (jarred in oil works best)
  • 2 fresh garlic cloves
  • 1 lemon, juice
  • 1 t. dried herbs de Provence (or your favorite Italian herbs)
  • ½ t. sea salt
  • ¼ t. ground pepper
  • ½ c. 100% avocado oil
  • 2 fresh butternut squash, peeled and spiralized (or julienned)


  1. Combine the fresh tomatoes, sun dried tomatoes, garlic, lemon juice, dried herbs, salt, and pepper in the bowl of a large food processor.
  2. Process on high for 30 seconds, scraping sides down midway through.  With the processor running, drizzle avocado oil in and process until smooth and creamy, about 60 seconds.
  3. Toss with spiralized butternut squash and serve immediately.

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  1. Bri Howard says:

    Ang!!! I had no idea you had a blog, and I absolutely ADORE IT! Seriously I can’t even rave about this enough. The style / design / layout / color scheme of your blog is absolutely perfect, your photography is TO DIE for, and it’s all just so legit!! I’m seriously so proud of you. It sounds so cheesy! But I’m a HUGE blog follower and would love to run a successful blog myself (if I wasn’t dealing with so much life craziness!). So I just REALLY admire you for this! And seriously this blog is amazing and put together so well. You should be so proud 🙂 It’s so beautiful. I miss you, and I’m so happy you’re making gorgeous food and reaching people through it. I just LOVE this. <3

    1. Angela Gallardo says:

      Haha Bri, I love you! This was the best comment to read, thank you so much! I’ve put a lot of heart and soul into this blog so it makes me feel great to hear you recognize all the things I’ve tried so hard to perfect! 🙂

      If you’re wanting to run your own blog, I cannot stress enough how you should just do it! It’s simpler than you think. And I would be more than happy to impart some of my experience to you if you have any questions. I’d love to see what your dream blog would be! Miss you too! <3

  2. Lindsey says:

    this looks yummy! I want to buy a spiraler now. Can I use Olive Oil in place of Avocado Oil, or does the flavor require this? I need to get some of that too. I can’t wait to make this!

    1. Angela Gallardo says:

      Hey Linds! Yes, definitely olive oil would be great. I use avo oil a lot because it’s a really neutral flavor, that’s all.

  3. Megan says:

    OMG! I needz one!!

    1. Angela Gallardo says:


  4. Sonnet says:

    First of all, thank you for the shout-out. You are way too kind! And second, I will now have to make this! I haven’t gotten around to spiralizing butternut squash yet so thanks so much for the great inspiration! 🙂

    1. Angela Gallardo says:

      Hey Sonnet! No problem, thank YOU for your inspiration. I’m so glad I own a spiralizer now! Do try the butternut squash. I actually prefer it over the zucchini! 🙂

  5. Ali Maffucci says:

    This is absolutely gorgeous!

  6. Teri says:

    This looks good. Thank you for your effort. One (maybe dumb) question… is the squash then cooked?

    I bought a little spirilizer quite awhile ago but haven’t yet used it. I have collected a few recipes but the work/time involved is the reason I hesitate. Maybe I will use it now. 🙂


    1. Not a dumb question at all! Many people prefer cooking butternut squash but I’ve found that if you spiralize it fairly thin, it doesn’t need to be cooked. It’s really your personal preference. If you want to cook them, I’d put a bit of oil in a saute pan and toss the spiralized squash in it for a couple of minutes. Take it off the heat and add the sauce. The sauce can be a little heat sensitive and it stays creamiest if it isn’t directly cooked. I hope this helps! 🙂

  7. Laura says:

    Tried this tonight. It was great!!

    1. Awesome, so glad you liked it and thank you for letting me know! <3

  8. Adriana Ruiz says:

    Can I reduce the 1/2 of olive oil? That adds 33 points on weight watchers! My whole day is blown.

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