Slow Cooker Lentil Cauliflower Stew

Source: toriavey.com

16 oz dried lentils (soaked overnight)

8 cups low sodium vegetable broth

1 large can (32 oz) diced tomatoes with juice

1 cup chopped onion

1 lb. cauliflower, chopped into very small florets

2 leeks, white and green parts only, halved, washed carefully, and chopped)

2 large carrots, peeled and chopped

3 celery stalks, chopped

2 bay leaves

1 tbsp chopped fresh thyme or 1 tsp dried thyme

1 tsp cumin

1/2 tsp cayenne (very spicy-- add 1/4 tsp or less for a milder flavor)

1/4 tsp black pepper

2 cups chopped kale or Swiss chard

Place all ingredients in slow cooker & cover. Cook 6 hours on high, or 8 hours on low, until the lentils are tender.

Spaghetti Squash Burrito Bowls

Source: Prevention
Makes 2 bowls

INGREDIENTS

oil for frying

1 medium sized spaghetti squash

1 cup black beans

1 cup salsa 

1 small bell pepper, cored and sliced

1/4 cup chopped onion

1 cup corn kernels, frozen and defrosted or fresh

1/2 cup fresh cilantro, finely chopped

1 jalapeno, cored and sliced (optional)

1/2 cup shredded cheddar/monterey jack cheese

INSTRUCTIONS

1. Preheat the oven to 375°F and fill a 9 x 13” glass baking dish with about an inch of water. 
2. Wash the spaghetti squash and then slice off the stem at the top. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
3. Place in dish cut side up, cover with foil, and roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh.
4. While the squash is roasting, prepare the filling by warming oil in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers and jalapeno. 
5. When the squash is done cooking, allow it to cool for a few minutes before handling. 
6. Scrape about 3/4 of the inside out into a bowl; add beans, salsa, corn, onion mixture, & cilantro. Stir together & press mixture into squash shells; top with shredded cheese.
7. Cook 20 minutes more until the cheese is bubbly and golden brown then serve!