VEGETARIAN BOLOGNESE (Whole30)😍
10 days into Whole30 and I’ve already eaten more meat than I typically do in a month so a veggie packed, yet filling meal was definitely in the cards for me tonight 😋 win over your meat loving friends and vegetarians with this one and thank me later🙌🏽
Makes 4-5 servings.
Ingredients:
For the Vegetarian Bolognese:
-
1 bag Trader Joe’s cauliflower rice (about 3 cups riced cauliflower)
-
8 oz crimini mushrooms
-
2 roma tomatoes, chopped
-
1 small yellow onion, chopped
-
1 medium-large spaghetti squash
-
2 tbsps tomato paste
-
3 minced garlic cloves
-
2 tbsps olive oil
-
1/2 tsp dried oregano
-
1/2 tsp dried basil (or fresh)
-
1/2 tsp red pepper flakes
-
1/4 cup water
-
Salt and pepper
Directions:
For the Spaghetti Squash:
-
Half your spaghetti squash and scrape out the seeds. Drizzle with olive oil and season with salt, placing each half face down on a sheetpan.
-
Bake at 450 degrees for 25-35 minutes depending on the size.
-
Use a fork to scrape the spaghetti squash into strands
For the Vegetarian Bolognese:
-
In a large high sided skillet, sauté the onion in some olive oil and season with salt and pepper until deep brown and almost caramelized.
-
Stir the tomato paste into the onion and cook out for 2 minutes.
-
Add the garlic and cook 1 more minute.
-
Chop the mushrooms into small pieces and add to the onions with the cauliflower rice. Salt and stir well.
-
Flatten the mixture into a single layer and let cook on high for 5-6 minutes until you see some brown bits.
-
Stir in the chopped tomatoes, water, oregano, red pepper flakes, and basil and continue to cook on medium for another 10-15 minutes.
-
Serve the “bolognese” on top of the spaghetti squash and enjoy! 😋