Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash
Rather than traditional buns, these sloppy joes are served with spaghetti squash for a plant-based twist. And this hearty meatless meal is super simple to prepare – just toss protein-packed green lentils along with everything else in a slow cooker and turn it on!
This recipe comes to us from our friends at USA Pulses.
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 tbsp chili powder,
1 tsp cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 can tomato sauce (15 oz)
1 can diced tomatoes (15 oz)
1 1/2 cups water plus more if necessary
2 tbsp organic ketchup
1 tsp yellow mustard
1 tsp gluten free soy sauce
1 spaghetti squash, washed
salt and pepper to taste
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.