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Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

250 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 1/4 cups lentils, green uncooked; rinsed and drained
1 onion white; finely diced
1 bell pepper red; finely diced
1 carrot thinly sliced; optional
3 cloves garlic minced
1 1/2 tbsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 can tomato sauce (15 oz)
1 15 oz can tomatoes diced
1 1/2 cups water plus more if necessary
2 tbsp ketchup organic
1 tsp mustard yellow
1 tsp soy sauce gluten free
1 squash, spaghetti washed
salt and pepper to taste

Instructions

In a large slow cooker, add in all ingredients except spaghetti squash. Stir to combine. Cut the washed spaghetti squash in half around the middle and scoop out the seeds. Place the squash halves face down in the slow cooker right on top of the lentils. Cover and cook on high for 4 hours or until squash is tender and lentils are cooked completely. If the lentils seem dry in any way, just stir in some water until it reaches a nice thick, consistency. Remove spaghetti squash and shred inside with a fork. Divide among bowls and add lentil sloppy joe topping. Sprinkle with cheese, if desired. Serves 4-6 depending on how hungry you are. Nutrition information provided is based on recipe evenly divided between 4 people.