Recipe by Meghan Foster
"Vegan-friendly treat with a kick! Or delicious covered with cheese."
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red bell pepper, chopped
sliced fresh mushrooms
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can
black beans, drained and rinsed
salt and ground black pepper to taste
fresh spinach leaves, or to taste
yellow squash, cubed
1 (4 ounce) packet
saltine crackers, crushed
shredded Cheddar cheese
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.
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 garlic butter crackers. Maybe garden fresh squash doesn't lend itself to these flavors. Next time I will ditch the squash, add another can of beans and top it with corn or nacho chips.
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!)
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.
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.
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 combination.
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 hint of lime tortilla chips. It was fantastic. As some other reviewers mentioned, the casserole was a bit juicy, next time I think I will as some rice to absorb the liquid and add some substance to the dish. I especially love this recipe because my Vegan son and my fussy husband both liked it. I will be making this again and again.
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 a fork handy when serving it off your spatula so it holds up nice. Looking forward to our leftovers tonight.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Southwest Squash Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 105
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