Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash
This vegetarian slow cooker recipe for Lentil Sloppy Joes with Spaghetti Squash offers a delightful twist on a classic comfort food. Combining the heartiness of lentils and the lightness of spaghetti squash, this dish is not only filling but also packed with nutrients. It’s perfect for those seeking a healthier, plant-based alternative without sacrificing taste. Cooked slowly to meld the rich flavors of tomato, chili, and mustard, this meal is easy to prepare and promises to be a hit for any dinner occasion.
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.
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