Southwest Squash Casserole Recipes

SOUTHWEST SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Cut squash in half lengthwise.
• Remove and discard seeds.
• Place squash, cut side down, in greased baking pan.
• Bake 45 minutes to 1 hour or until just tender.
• Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
• Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
• Spray 1 1/2 quart casserole with nonstick cooking spray.
• Spoon mixture into casserole.
• Sprinkle with remaining 1/4 cup cheese.
• Bake uncovered, 30 to 35 minutes or until heated through.
• Serve immediately.

SPICY SOUTHWEST SQUASH CASSEROLE

Steps:

• 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.

SOUTHWESTERN CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375° F.
• In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
• Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9x9" baking dish for the casserole. Use a different pan for baking the squash.
• 2. With sharp knife slice top out of squash. Stand squash flat on the cut side. Slice squash in half. NOTE: this squash was not easy to cut, pretty tough skin.
• 3. Scoop out the seed and membrane.
• 4. Brush inside of each half with oil; sprinkle with salt an pepper. Place cut sides down in baking pan.
• 5. Bake for about 40 minutes or until squash is fork tender.
• 6. Remove from oven; let cool for about 10 minutes or until cool enough to handle.
• 7. REDUCE oven heat to 350 degrees.
• 8. Using a fork, scrape out the spaghetti squash. Place in bottom of prepared baking dish. Sprinkle with salt and pepper and a small amount of the taco seasoning; toss. Spread squash evenly over bottom of baking dish.
• 9. In large skillet over medium heat, cook meat, onion, pepper, and garlic until meat is cooked. Add taco seasoning and add salt and pepper to taste. Add pepper flakes for a little more heat. Stir in refried beans and black beans. Remove from heat.
• 10. Layer beef mixture over squash.
• 11. Drain some of the liquid from Rotel tomatoes. Spread tomatoes evenly over top of meat layer using about 2 tbsp. of the liquid.
• 12. Bake for 40 minutes or until bubbly. Remove from oven; sprinkle cheese evenly over top. Return to oven and bake a few more minutes until cheese has melted.

SUMMER SQUASH CASSEROLE WITH GREEN CHILES

Steps:

• Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
• Heat butter and oil over medium-high heat in a large sauté pan.
• Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
• Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
• Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
• Pour half the mayonnaise mixture over the bottom of the prepared dish.
• Transfer squash mixture to the prepared baking dish.
• Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
• Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
• Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• Heat oil in a large skillet, add diced peppers and onions and sauté until soft (5-7 minutes)
• While the veggies are cooking, preheat oven to 375ºF. Grease a 9" x 13" baking dish (or 2 smaller dishes) and set aside.
• Mix the rest of the ingredients (except cheese and garnishes) in a large bowl -- adding more salsa if necessary.
• Add cooked veggies to squash mixture and dump into prepared pan(s).
• Top with shredded cheese, cover with foil, and bake in preheated oven for 20 minutes, or until heated through.
• Remove foil and bake for 5-10 minutes or until cheese is very melty (but not brown).
• Serve with optional garnishes, chips and salsa, and a salad.

SOUTHWESTERN SQUASH CASSEROLE

Steps:

• Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap.
• Pierce plastic wrap with a fork several times to vent.
• Microwave on HIGH 8-9 minutes or until veggies are tender; drain.
• Press between layers of paper towels to remove excess moisture.
• Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended.
• Spoon into a lightly greased 11 x 7" baking dish.
• Sprinkle evenly with cheese.
• Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.

SOUTHWEST SQUASH CASSEROLE

Steps:

• Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender.
• Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.