This recipe advertises itself as being able to be done in 20 minutes, which is always a huge plus for me. I love to stretch things out on the weekend, but on a Wednesday (or MondayTuesdayThursday) night, if it can’t be made in 30 minutes or under, the Jacksons aren’t eating it. I prep the whole thing beforehand, and cook the squash while the steak is resting. And trust me on the steak-resting part; it slices a whole lot easier if it sits for about 5 minutes beforehand. Although in our house that does mean another 5 minutes of mournful dog whimpering as it slowly dawns on her that once again, she is getting kibble for dinner. Not steak. Kibble. One last little note on this particular dish — it can be transformed into a salad by tossing all the ingredients with torn romaine lettuce and drizzling it with a little olive oil. One last last note: the original recipe calls for bell pepper in with the squash so I have included it here, but my family is anti-bell-pepper so I leave it out. Ok, ok, it’s ME that is anti-bell-pepper. My husband likes them and is bell-pepper-deprived and gets them in restaurants whenever they are offered. Okay, here goes… Serving size: 4 servings
Note: all pictures can be enlarged by clicking on them.
Serving size: 4 servings