In the quest for heartier, healthier comfort food, vegetarian versions of classic dishes are a lifestyle change many are embracing. One such recipe is the Vegetarian Slow Cooker Lentil Sloppy Joes served over Spaghetti Squash.
This recipe transforms the classic sloppy joe into a nutritious feast. It boasts high fiber from lentils and low-carb benefits from spaghetti squash. Did you know that lentils are not only protein-rich but also help stabilize blood sugar levels?1
Perfect for a cozy dinner, this dish offers a guilt-free way to satisfy your comfort food cravings. It combines ease of preparation with a burst of hearty flavors.
The Power of Lentils
Lentils are a powerhouse in the world of legumes, offering a substantial texture that stands up to slow cooking without losing their bite. Nutritionally, they’re a gold mine.
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Rich in protein, fiber, and minerals, lentils can support heart health and help manage blood sugar levels. Their versatility makes them an excellent base for a variety of dishes, particularly in plant-based diets, where they add both heft and flavor.
Spaghetti Squash: The Low-Carb Champion
On the other side of this dish is spaghetti squash, a vegetable that’s carved out a niche for itself among those looking to reduce their carbohydrate intake. When cooked, its flesh shreds into threads resembling spaghetti, hence its name. It’s not just a low-carb alternative but also rich in vitamins A and C, which are essential for immune health and skin integrity.
Crafting the Dish
Creating this dish involves simmering lentils in a savory mix of spices and tomato sauce, allowing the flavors to meld together in a slow cooker. This method ensures that every bite is infused with a rich depth of flavor. Pairing this with the subtly sweet, fork-tender strands of spaghetti squash forms a meal that’s both comforting and light.
Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash
Ingredients
- 1 cup uncooked green lentils rinsed and drained
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 1/2 cups vegetable broth
- 1 15 oz can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons mustard
- 1 teaspoon black pepper
- 1 medium spaghetti squash halved and seeds removed
Instructions
- Prepare the Vegetables: Start by sautéing the onion, bell pepper, and garlic until they're just soft.
- Combine the Ingredients: In the slow cooker, mix the lentils, sautéed vegetables, vegetable broth, tomato sauce, tomato paste, chili powder, mustard, and black pepper.
- Cook: Set your slow cooker on low and let it do the work for 4-5 hours, or until the lentils are tender and the sauce has thickened.
- Prepare the Spaghetti Squash: While the lentils cook, roast the spaghetti squash in the oven at 375°F for about 45 minutes, or until you can easily pierce it with a fork.
- Assemble the Dish: Shred the cooked spaghetti squash with a fork to create spaghetti-like strands. Serve the lentil mixture over the squash.
Source:
- https://www.stmaryshealthcaresystem.org/brand-journalism/blogs/the-5-best-foods-to-help-regulate-your-blood-sugar-levels
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.