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
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'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.
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 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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