Spicy Southwest Squash Casserole

Spicy Southwest Squash Casserole

13
Meghan Foster 0

"Vegan-friendly treat with a kick! Or delicious covered with cheese."

Ingredients

1 h 5 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1114 mg
  • 45%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.
  3. Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. Add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.
  4. Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.
  5. Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.
  • profile image

Your rating

Cancel
Submit

Reviews

13
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Seems so simple but very good. I dumped a bunch of water out the bottom but then worried it would be too dry... just dolloped some sour cream on top = perfect! Next time I will cut squash smal...

This is my third time to make this, and we love it! I'm vegan, my husband and son are not, so I separate this into two casserole dishes, one with cheese and one without. I top mine with diced av...

I love the flavors of this recipe, but I think it might need something to make it less watery. I worried about the texture when I put it in and it came out with a lot of liquid. I think next t...

I used acorn squash and went easy on spice in order to accommodate my family and it tasted delicious. I will definitely make this again. I also did not sauté everything as long as the recipe sug...

I used butternut squash instead of summer squash (pictured above) since that's what I had in the house and it worked really well. The sweetness of the squash with the spices was a great combinat...

This was a huge hit with family and friends. I omitted the mushrooms and substituted crushed Cheez-its, crushed French fried onions, and Italian bread crumbs for the crackers. This was mention...

Delicious flavor and great way to use bountiful zucchini. We added diced, cooked chicken breasts and it barely fit into a 9x13 pan. Instead of crushed crackers, we had leftover topping/breadin...

We loved it! I made a couple of minor adjustments - more mushrooms, more garlic and a little more spinach - because we love those ingredients. Plus I did not have any saltines so I crumbled some...

I thought this would be 'pretty good' but it was excellent! The only thing I did different was start it with some bacon I had to use up. It is a great and delicious way to use your squash. Have...