Ingredients
- 1 small-medium spaghetti squash
- 1 onion, diced
- 2 cups tomato sauce
- 1 package ricotta cheese (16 oz)
- 16 oz shredded mozzarella cheese
- 3 tbsp. parmesan cheese
- Salt and pepper to taste
Directions
- Prepare spaghetti squash by poking holes with a fork, and microwaving for 8-10 minutes (until soft) or baking at 375˚ for about an hour (until soft). Cut squash in half lengthwise, and shred inside with a fork.
- Combine all ingredients in a bowl and toss with shredded squash
- Spread mixture in greased 9x12 inch baking dish
- Bake uncovered for 30-40 minutes at 400˚ until cheese is melted and slightly browned
Nine Days, The
Passover
Food; Eating
I thought Parmesan cheese was made with animal rennet thus not Kosher?... also not vegetarian as it appears in the buzz words.
If you know of a Kosher Parmesan cheese alternative could you list this please as I haven't been able to find one. Thanks.
There are kosher Parmesean cheeses out there, produced in Italy. Check Kosher purveyors such as thecheeseguy and any well stocked Kosher supermarket for options.
Cool, thanks. I will check them out.