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! 😋