Yellow Squash with Ricotta Salata and Grilled Tomatoes

gluten freevegetarian
Yellow Squash with Ricotta Salata and Grilled Tomatoes + OXO Giveaway

Yellow Squash with Ricotta Salata and Grilled Tomatoes + OXO Giveaway

We’ve got a lot of handy information in this post, so I’m going to get straight to the point.

When I first started off with Inspiralized, there was somewhat of an elephant in the room. I was blogging away, posting recipes using the spiralizer and some people would comment: I could just do this with a julienne slicer or a peeler.

So, I responded with this post: other ways to make zucchini pasta while you wait for your spiralizer.

Eek, disregard the unpainted nails and dim lighting.

Basically, I wanted to show that, yea, you can make veggie noodles using a peeler, a mandolin, a julienne, or even a knife – BUT, you won’t get those adorable, long pretty spirals like you do with the spiralizer. Plus, using a mandolin/peeler/etc is just downright time consuming.

Having said all this, I know that some of you who are reading this say “wow, that looks yum, but I’m not ready to invest $40 in something I’m not sure I’ll use or love.”

My response to that hesitancy:

A. You will use it.
B. You will not only love it, you will be obsessed with it.
C. Well then, let’s check out other ways you can make veggie noodles without the financial commitment.

Yellow Squash with Ricotta Salata and Grilled Tomatoes + OXO Giveaway

Before we get to that, let’s talk about the recipe. I mean, you couldn’t get more summery if you tried – yellow summer squash, ricotta salata (finely shaved), garlic, basil and grilled tomatoes. Literally, I could eat fourteen bowls of this. It’s just fresh, flavorful and easy to make.

I’m really rocking the vegetarian-friendly recipes this week… maybe it’s because I knew I had to slow cook a 3.5 pound pork shoulder on Tuesday. Yea, that’s probably why.

The recipe explains how to use a grill pan or an actual grill to make the tomatoes, but if you don’t have either, just slice them in half, sear them on a skillet (still marinate them!) and cook for 2-3 minutes per side or until they’re cooked. No need to use the skewer in that case, obviously… unless you want to, be my guest (no soaking required there.)

Yellow Squash with Ricotta Salata and Grilled Tomatoes + OXO Giveaway

And yes, you can spiralize yellow squash – they’re just like zucchini, a summer squash. The taste is sliiiiightly different and obviously, the colors are different and the outer skin of a yellow squash is a bit tougher than zucchini. I find yellow squash slightly sweeter than zucchini, but once it’s seasoned up, they both have the same texture and cook the same, it’s apples to apples. The only other major difference is that I don’t recommend eating yellow squash raw – it’s too nutty!

Okay, now for our topic of the day….

Vegetable Noodles Without the Spiralizer (eek!)

The two best alternative ways to turn vegetables into noodles is using a julienne slicer or small handheld julienne peeler (picture below left and right, respectively).

OXO and Inspiralized

OXO Julienne Slicer

Click here to order via Amazon for $14.99

This julienne slicer is the best I’ve found yet. It’s got a great grip system, it’s not bulky and can store virtually anywhere in your kitchen. It actually has a plastic top that you can adhere to the vegetable that you’re julienning for even better traction. It’s definitely the most efficient way to get vegetable noodles – and the safest.

Yellow Squash with Ricotta Salata and Grilled Tomatoes + OXO Giveaway

OXO Julienne Peeler

Click here to order via Amazon for $14.99 or just get the julienne peeler for $9.99 by clicking here. I recommend you get the colorful set – I have their peelers and use them on tough vegetables and they’re very durable.

This julienne peeler is already my go-to when I make matchstick carrots or mangos for salads and sandwiches. It’s reliable and sturdy. However, it’s obnoxious to use to make vegetable noodles, because it’s tough to grip the vegetable and use the small peeler at the same time. While not as efficient as the julienne slicer, this kitchen gadget is perfect for making small batches of noodles.


Nutritional Information & Recipe


Yellow Squash with Ricotta Salata and Grilled Tomatoes

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 2


  • 2 bamboo skewers
  • 1 dozen cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 2 garlic cloves finely minced
  • 1 large garlic clove minced
  • 1 pinch red pepper flakes
  • 2 yellow squashes julienned or spiralized (Blade C)
  • 1.5 tablespoons chopped basil
  • 1 oz shaved ricotta salata


  • Soak 2 bamboo skewers in water for 30 minutes (if using a grill.)
  • While skewers are soaking, place the tomatoes in a bowl with 1 tablespoon of the olive oil, balsamic and garlic and season with salt and pepper. Let marinade for 10 minutes.
  • While tomatoes are marinating, spiralize or julienne your squashes. Set aside.
  • Once skewers are finished soaking (if applicable), place 6 marinated tomatoes on each skewer.
  • If using a grill:
  • Heat up a grill to medium/high heat. Grill tomatoes for 3-4 minutes or until they are cooked. Set aside on a plate, covered with tinfoil.
  • If using a grill pan or skillet:
  • Place a large grill pan or skillet over medium heat. Once the pan is heated, add on the skewers. Cook for 2 minutes, flip over and cook another 2-3 minutes or until tomatoes are cooked. Set aside on a plate, covered with tinfoil.
  • Once the tomatoes are cooked, place a large skillet over medium heat and add in the other tablespoon of olive oil. Once the oil heats, add in the garlic, red pepper flakes and cook for 30 seconds or until fragrant. Add in the squash noodles and basil and toss for 2-3 minutes or until al dente.
  • Divide the squash noodles into two bowls and top each with a tomato skewer and the ricotta salata. Top with freshly cracked pepper.

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Victoria says:
My favorites are zucchini and carrots!
stephanie says:
Zucchini is the best!
molly j. says:
I was initially on the zucchini bandwagon as the best... and I still love them... but I've been into sweet potato lately and I just can't stop!
I love making zucchini and carrot noodles!
Anonymous says:
Sounds like a great summer recipe! Ill definitely try this weekend.
Gotta go with zucchini but I also like sweet potato!
monika says:
sweet potato and Zoodles of Zoodles
aileen says:
I dream of beet noodles with goat cheese and basil.. slight;y warmed with a hit of pepper and lemon..
Barbara says:
I bought the Paderno and use it 3_5 times a week, love it, your recipe ideas also
Pam says:
thanks for the tips and recipes.
Nicole Vosburgh says:
Zucchini is my favorite!
Pua says:
It's a tie between carrots and zucchini!
Carla S says:
My favorite is carrots or potatoes.
Jen says:
I am a true convert to the spiralizer- thanks to you! I love your recipes! I'd love to try the slicer but I don't think it would ever take the place of my spiralizer!!
Vicki says:
Mmmm - zucchini noodles! My daughter eats low-carb, and I'm cutting all wheat out of my diet, so this prize would be great for us! Right now, I cut "noodles" by hand with a knife. I used to use a veggie peeler, but used it so often to make wide noodles that i broke it. So I'm back to using a knife ... Thanks for the chance to win!
Anonymous says:
Zucchini for sure, but I have loved butternut squash and beets as well.
LoriAnne in Oregon says:
Amber F. says:
Definitely zucchini!
Tonya Dreese says:
I did a zucchini for my first try! Want to try other veggies
Laura says:
Sweet potatoes!
In the summer, it is zucchini or yellow squash, but in the winter, it is sweet potatoes.
Gloria says:
Guess it would have to be zucchini! I am just getting started using this method. I plan to try a lot of ways! Makes me feel like I am doing well to eat so many veggies....... pretend pasta or not!
Chi Chi says:
Definitely sweet potatoes!
Maria W says:
I could live on zucchini
I am so happy to have found your blog! I am obsessed with zucchini noodles. I am a hard core pasta addict so I was pretty hesitant to replace pasta with veggie noodles but I will admit, I was pleasantly surprised (both with taste and texture). The zucchini noodles absorb so much flavor and cook in no time. Just re-upped my zucchini stock for the weekend! Can't wait to try more of your recipes.
Nick Cole says:
I like to spiralize zucchini the most! :) I tried the other day to salt them, rinse them and then put them in the fridge (like I saw instructions for on one of the paleo blogs) in an attempt to make them al dente. It was a massive FAIL. They just shriveled up and got limp. Boo!
Stephanie Goodman says:
I've got my cooking camp kids obsessed with the idea of vegetable noodles! :-D
Cathy Taylor says:
Zucchini or yellow squash.
Pat says:
I love my spiralizer! Added leftover sweet potato noodles and kalamata olives to this. Great recipe.
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potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
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1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
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salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
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shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.