Spicy Southwest Squash Casserole

Spicy Southwest Squash Casserole

9 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
unfmeghan
Recipe by  unfmeghan

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

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Ingredients

Adjust Servings

Original recipe yields 1 8x8-inch casserole dish

Directions

  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.

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Reviews (9)

Rate This Recipe
KJR
1

KJR

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 smaller so easier to mix the layers. Thanks for the recipe! (Oh, needed to use up some pinto beans and was able to put in 3 1/2 cups!)

jmelara
1

jmelara

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 suggested. Instead, I threw it in the oven while peppers were still crispy and then baked until tender.

Nashville Nosher
1

Nashville Nosher

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 time I'll add some crackers to the mixture as well as sprinkling them on top. Really the only things I change was I used 2 yellow squash and 2 zucchini and I tossed in the squash/zucchini with the other vegetables to cook just a touch (not all the way through.) When I realized it wasn't as thick as I hoped, I put it on top of some refried beans and it was great! I think I might strain out some water and use this as either taco salad topper or layer this with some tortillas for a Southwest casserole. The flavor is EXCELLENT - just gonna play with it to get the texture I want.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 43.3 g
  • 14%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 1179 mg
  • 47%

Based on a 2,000 calorie diet

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