SLOW COOKER LENTIL/SPAHGETTI SQUASH

SLOW COOKER LENTIL/SPAHGETTI SQUASH image

Provided by Jean Fisher @Fairy62

Number Of Ingredients 12

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1/2 small spaghetti squash(uncooked)
1 1/2 cup(s) water
1/2 cup(s) red lentils (uncooked)
small onion
half small red pepper
4 small baby carrots
2 clove(s) garlic
2 teaspoon(s) chili powder
1/2 teaspoon(s) onion powder
7 ounce can(s) tomato sauce
7 ounce can(s) diced tomatoes
1 teaspoon(s) soy sauce

Steps:

In large slow cooker, add all ingredients except lentils and squash. Stir to combine
Wash spaghetti squash and cut in half. Remove seeds. Put plastic wrap over other half of squash and refrigerate.
Place squash halves in slow cooker on top of tomato mixture. Cover and cook on high for 4 hours. After about three hours turn squash upside down and cook for another hour.
After about 4 hours, cook lentils on the stove top in a saucepan of about 1 1/2 cups of water. When done, add to slow cooker.
Take spaghetti squash out of cooker and shred squash in medium size bowl. Take ladle and add tomato/lentil mixture on top of squash.