Using a carrot peeler or something similar, slice the squash into as thin strands as you like (this will be the pasta). Coat the squash strands in a little vegetable oil and spices (I usually use salt, pepper and some pizza herb mix). Place them on a baking sheet, try to not let them cover each other (you might have to use several sheets). Let bake on about 180 degrees celsius for about 10 minutes (decide yourself if you'd like them to be crispy at the edges, but watch that they don't burn!). Meanwhile, cook the mushrooms in a frying pan and warm the tomato sauce. When the squash is done, pile it up on a plate and cover with mushrooms and tomato sauce. Yum!
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