Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash
 
Prep time
Cook time
Total time
 
Protein and fiber-packed vegetarian lentil sloppy joes served on top of spaghetti squash. Everything is made in the slow cooker for ease -- even the spaghetti squash! Vegan and gluten free!
Author:
Recipe type: Vegetarian, Vegan, Gluten Free, Healthy, Plant Based, Dinner
Serves: 4
Ingredients
  • 1 1/4 cups uncooked green lentils, rinsed and drained
  • 1 white onion, finely diced
  • 1 red pepper, finely diced
  • 1 carrot, thinly sliced (carrot is optional)
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 - (15 oz) can tomato sauce
  • 1 - (15 oz) can diced tomatoes
  • 1 1/2 cups water, plus more if necessary
  • 2 tablespoons organic ketchup
  • 1 teaspoon yellow mustard
  • 1 teaspoon gluten free soy sauce
  • 1 spaghetti squash, washed
  • Salt and pepper, to taste
Instructions
  1. In a large slow cooker, add in all ingredients except spaghetti squash. Stir to combine.
  2. 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.
  3. 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.
Notes
Notes:
What to do if you don't have a slow cooker: I would assume that you could just cook the lentils on the stove top in the sauce instead of on a slow cooker. Saute vegetables with a small amount of olive oil, then add in the remaining ingredients, bring to a boil, cover, reduce heat to medium and simmer until lentils are tender -- about 35-45 minutes. Uncover and cook longer if more liquid needs to be absorbed.
To cook spaghetti squash: Cut in half, scoop out seeds, and place on a large baking sheet lined with parchment paper. Bake at 375 degrees F for 45 minutes to 1 hour.
Nutrition Information
Serving size: 1/4th of recipe Calories: 358 Fat: 3.1g Carbohydrates: 69.7g Sugar: 11.9g Fiber: 13.7g Protein: 16g
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/vegetarian-slow-cooker-lentil-sloppy-joes-with-spaghetti-squash/