Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

Course: Entrees
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 servings


  • 1 1/4 cups lentils, green uncooked; rinsed and drained
  • 1 onion white; finely diced
  • 1 bell pepper red; finely diced
  • 1 carrot thinly sliced; 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 15 oz can tomatoes diced
  • 1 1/2 cups water plus more if necessary
  • 2 tbsp ketchup organic
  • 1 tsp mustard yellow
  • 1 tsp soy sauce gluten free
  • 1 squash, spaghetti washed
  • salt and pepper to taste


  1. 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.