I thought I was so smart. 

I wanted stuffed spaghetti squash. So I put the chana masala in the Crock Pot. Then I looked at the spaghetti squash on the kitchen counter. And I thought, hmm. I wonder what would happen if I just tucked that spaghetti squash right in there, right on top, instead of cooking it separately?

I wanted my spaghetti squash to stay as pristine and yellow as possible, and I felt like the two should stay segregated, so I laid down some parchment paper, halved the spaghetti squash, removed the seeds, and laid it cut-side down.

It cooked all day. The house smelled glorious. I pulled the spaghetti squash halves out and, voila! Perfectly cooked. Chana masala. Perfectly cooked. I filled the spaghetti squash halves with chana masala, sprinkled them with fresh cilantro and a squeeze of lemon, and I dreamed about he possibilities. Slow Cooker Stuffed Spaghetti Squash Everything! I am brilliant!!!

I test all of my recipes at least twice, and usually more. So I did it again, but this time, and every time after, the spaghetti squash cooked down too much to be stuffed (the outer shell starts to fall apart once it’s cooked for a certain amount of time). So I adjusted my expectations and just began to enjoy that this was still a seriously efficient way to make a fall dinner. No separate spaghetti squash cooking in the oven or microwave. Just plop it right on top to cook, scoop the noodle-like strands out, top it with chana masala goodness, and yeah. Still feeling all smarty-pants and stuff.

And then, I was Pinteresting, minding my own business, and I saw this. And then. Then! This. Grrrrrr.

Well, at least cooking spaghetti squash right in the slow cooker with its toppings is still a brilliant idea, even if I’m not the first to come up with it.

This Slow Cooker Chana Masala with Spaghetti Squash is this, one of my favorite dinner recipes, cooked right with – and then served over – spaghetti squash. I love the heft spaghetti squash lends to the dish, not to mention the added nutrition. Oh, and the deliciousness, of course.

Chickpeas + spaghetti squash. At least that’s smart, right?!

(more…)

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It’s the perfect comforting, hearty dinner for any time of year, but we especially love it in the winter months. This black bean soup is the epitome of comfort in a bowl!

It’s one of those accidentally-vegan recipes – one that everyone will love, regardless of its meatless, dairy-less status. Perfect for feeding mixed-diet folks.

One of the things I like best about this recipe is that it makes a pretty large amount. I like to freeze half of it for an easy meal down the road. Just let it cool completely, ladle into a gallon-size freezer bag, label, and freeze flat. Voila! Instant future dinner.

Make this black bean soup it by cooking dried black beans from scratch, or use canned – either works!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Vegetarian Black Bean Soup

Creamy black beans pureed with cumin, jalapeno, and lime … yum. This super-easy soup is so simple to put together, you’ll want it in your weeknight dinner rotation forevermore.

Course Main Course

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 252kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion diced
• 1 teaspoon dried oregano
• 6 large cloves garlic minced) (about 2 tablespoons
• 1 tablespoon ground cumin
• 1 jalapeno pepper seeded and minced
• 4 (15-ounce) cans cooked black beans, undrained
• 1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons fresh lime juice about 1 juicy lime

Optional toppings:

• Fresh-sliced jalapeno
• Fresh cilantro
• Chopped scallions
• Chopped avocado
• Diced tomatoes
• Cheddar cheese or vegan cheese
• Sour cream or vegan sour cream
• Your favorite hot sauce

Instructions

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
• Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
• Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with optional toppings.

Notes

Serving suggestions:

Serve with quinoa or cilantro rice (both have been suggested by readers and sound delicious!)

Adapted from Bon Appetit

Nutrition

Calories: 252kcal | Carbohydrates: 44g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 1117mg | Potassium: 697mg | Fiber: 16g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 5mg

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