Spicy Southwest Squash Casserole

Spicy Southwest Squash Casserole

11 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Meghan Foster
Recipe by  Meghan Foster

“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

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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 (11)

Rate This Recipe
Charlene1964
1

Charlene1964

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 avocado, and I'm convinced that mine is every bit as good as the one with cheese. Mmmm. I did find that the squash was a little undercooked the first go round, so I started putting just the squash in the casserole dish, covering it with foil, and baking it for 15 minutes before adding the other ingredients.

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.

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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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