Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

Prep time: 10 minutes Cook time: 4 hours Serves: 4

Ingredients

1 1/4 cups green lentils, uncooked, rinsed and drained

1 white onion, finely diced

1 red bell pepper, finely diced

1 carrot, thinly sliced

3 cloves garlic, minced

1 1/2 tbsp chili powder

1 tsp cumin

1/2 tsp onion powder

1/4 tsp cayenne pepper

1 15-oz can tomato sauce

1 15-oz can diced tomatoes

2 tbsp organic ketchup

1 tsp yellow mustard

1 tsp gluten-free soy sauce

1 1/2 cups water, plus more if necessary

1 spaghetti squash

salt and pepper, to taste

Instructions

In a large slow cooker, add in all ingredients except spaghetti squash. Stir to combine. Wash the spaghetti squash, then cut it in half around the middle and scoop out the seeds. Place the squash halves face down in the slow cooker 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 just stir in some water until it reaches a thick consistency. Remove spaghetti squash and shred inside with a fork. Divide evenly into four bowls and add lentil sloppy joe topping.

Courtesy: Meatless Mondays

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