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Spicy Southwest Squash Casserole

Meghan Foster

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

1 h 5 m servings 323 cals
Original recipe yields 6 servings (1 8x8-inch casserole dish)

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Directions

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  • 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 323 calories; 11.7 g fat; 43.3 g carbohydrates; 14.4 g protein; 20 mg cholesterol; 1114 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 21 Ratings

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Most helpful positive review

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

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...

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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...

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...

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 ...

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...

Fantastic recipe. Makes a great main dish or a side dish, as is. Or, serve with tortilla chips as an appetizer. Also great over rice or in a flour tortilla (with or without the rice). It ...