Lentil Sloppy Joes over Spaghetti Squash
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!
Ingredients
| 1 1/4 cups | 300 ml | uncooked green lentils, rinsed and drained |
| 1 | white onion, finely diced | |
| 1 | red pepper, finely diced | |
| 1 | carrot, thinly sliced (optional) | |
| 3 | cloves garlic, minced | |
| 1 1/2 tablespoons | 23 ml | chili powder |
| 1 teaspoon | 5 ml | cumin |
| 1/2 teaspoon | 2.5 ml | onion powder |
| 1/4 teaspoon | 1.3 ml | cayenne pepper |
| 1 15 oz | can tomato sauce | |
| 1 15 oz | can diced tomatoes | |
| 1 1/2 cups | 360 ml | water, plus more if necessary |
| 2 tablespoons | 30 ml | organic ketchup |
| 1 teaspoon | 5 ml | yellow mustard |
| 1 teaspoon | 5 ml | gluten free soy sauce |
| 1 | spaghetti squash, washed | |
| to taste | salt and pepper |
Instructions
Prep time: 10 mins. Cook time: 4 hours. Total time: 4 hours 10 mins.
- 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.
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.