Spicy Southwest Squash Casserole

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• spread squash into an 8x8-inch casserole dish; top with tomato mixture. sprinkle crackers over tomato mixture.
• bake in the preheated oven until crackers are browned, 35 to 40 minutes. sprinkle casserole with cheddar cheese.