-
-
My review
Spicy Southwest Squash Casserole
8
Meghan Foster
"Vegan-friendly treat with a kick! Or delicious covered with cheese."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 323Original recipe yields 6 servings (1 8x8-inch casserole dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.
- Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1922 Ratings
-
-
-
-
-
Most helpful positive review
4/1/2014
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...
Most helpful critical review
6/29/2013
I'm not quite sure why I didn't love this since all the ingredients are some of my favorite things. Only things I did differently was to use Adobo seasoning in place of the S & P and I used Ritz...
Most helpful
Most positive
Least positive
Newest
4/1/2014
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...
5/29/2014
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...
4/9/2013
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...
4/22/2013
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...
4/7/2013
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...
8/8/2018
Loved it! I think the recipe means 4 small squash or 4 cups? But I used two large and upgraded to a 9x13. I like that you can change the recipe to how hot or mild you would like and the other ha...
1/30/2018
I made this recipe to the T except I got a little confused about the crackers. I put the cheese on then put the crackers on. My husband and I both liked it very much. We did add a bit of sour...
10/29/2017
Turned out great. The first time we made it, there was too much juice and not enough beans so the second time we drained the diced tomatoes and added a second can of beans. We also left out the ...
4/20/2017
I hate to rate and change the recipe, but I'm going to anyway. I made this with butternut squash instead of zucchini and summer squash. I also cooked and shredded two organic chicken breasts as...