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Vegetarian Bolognese (Whole30)

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! 😋