Squash, Egg, and Cheese Casserole

Ingredients and Weight:

• 1 (2.5-3 pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 (16-ounce) package frozen chopped spinach, thawed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1 (10-ounce) can diced tomatoes and onions with garlic, undrained
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 eggs, beaten
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add butternut squash and cook until browned on all sides.
3. Add spinach, black beans, corn, diced tomatoes with green chilies, diced tomatoes and onions with garlic, cilantro, salt, and pepper to the skillet. Bring to a simmer and cook until heated through.
4. In a large bowl, whisk together the eggs. Stir in the sautéed vegetable mixture.
5. Pour egg mixture into prepared baking dish. Top with shredded cheddar and Monterey Jack cheeses.
6. Bake for 45-50 minutes, or until the eggs are set and the cheese is melted and bubbly.

Nutritional Information:

• Calories: 250 per serving
• Fat: 12 grams
• Carbohydrates: 25 grams
• Protein: 15 grams

Dish Characteristics:

• Savory and satisfying
• Packed with vegetables and protein
• Perfect for breakfast, lunch, or dinner
• Can be easily customized to suit your preferences

User Comments:

• "This casserole was a hit with my family! It's so flavorful and easy to make."
• "I love that this recipe is packed with vegetables. It's a healthy and delicious way to start my day."
• "This casserole is perfect for a crowd. It's easy to prepare ahead of time and reheats well."

Special Precautions and Tips:

• If you don't have butternut squash, you can substitute pumpkin or acorn squash.
• You can add other vegetables to this casserole, such as bell peppers, zucchini, or mushrooms.
• To make a vegetarian version of this casserole, simply omit the eggs.