Recipe by unfmeghan
"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
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'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.
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.
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.
We just had it for dinner last night using summer squash from the garden. It came out fantastic and we will definitely make it again. It actually made so much that we had to use a 9 x 11 size pan to fit it all. Makes great leftovers, too.
Surprising. I was not expecting it to have so much flavor and it is filling. I read the other reviews and worried about it being too watery so I drained the liquid from the Rotel and I didn't add the salsa. I used Ritz crackers because that is all I had on hand and I also used red onion,I am glad I did. For me this filled a 9 x 13 pyrex dish not an 8 x 8. It is a bit spicy so my little guys didn't like it but I thought it was fantastic.
I used this recipe as a guide and it turned out tasting great. Thanks for the inspiration! I'm not vegetarian; I just had a squash lying around that I didn't know how to use. This was tasty and pretty filling.
The ingredients I used were largely the same, except I left out mushrooms and added a red pepper for some extra kick. I didn't have beans handy, so I used a powdered mix. Long story short: good flavor combo. I'm happy with the results.
* 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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