Spicy Southwest Squash Casserole

Squash, tomatoes with green chile peppers, and black beans are baked with plenty of spices creating a tasty Southwestern squash casserole perfect for your vegetarian family and friends.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 324 Calories

Ingredients

• 1 large onion, chopped
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 cup salsa
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 red bell pepper, chopped
• 1 cup shredded Cheddar cheese (Optional)
• 1 pinch cayenne pepper
• 1 (15 ounce) can black beans, drained and rinsed
• ¼ cup sliced fresh mushrooms
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 (4 ounce) packet saltine crackers, crushed
• 4 yellow squash, cubed
• 1 cup fresh spinach leaves, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.

Step 5

Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.