Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry

Egyptian mashi cosa (stuffed squash) 

with chicken vegetable stir fry

Changing up the rhythm in healthy eating, I turned my meal around to get my nutritional intake with some variety.

 

1. Stir fry
2. 1 cup Mushrooms diced
3. 200 grams Diced chicken breast
4. Stuffed squash
5. 8 small Italian zucchini (about 6 inches in length)
6. 1 cup Short grain rice
7. 20 grams Chopped fresh dill
8. 2 clove of garlic minced
9. 2 tbsp Tomato paste
10. 20 grams Chopped fresh corriander
11. 20 grams Chopped fresh parsley
12. 2 bullion cubes (chicken or vegetable)
13. 4 cup boiling water

Steps

                45 mins

1. Divide squash evenly in half trying to keep all a uniform size. Cut the tips off the end so they can stand.

    

    
2. Core the middle of the squash with a vegetable peeler, being careful to not go through the bottom or the sides.

   

    

    
3. Mix together in a bowl the rinced rice, herbs, tomato paste, garlic and salt.

   

    

    
4. Stuff each zucchini with the rice mixture generously

   

    

    
5. Waste not what not, set aside the cores of the zucchini for the stir fry.

    

    
6. Stand the stuffed zucchini in a medium size sauce pan evenly, making sure you get a good fit. If loose they will tip over.

   

    

    
7. Boil the water with bullion cubes, pour the broth over the stuffed zucchinis until just over the top. Any not covered well will cook just fine.

   

    

    
8. Bring pan to a boil and reduce heat to simmer about 20 minutes. Until broth is absorbed and rice cooked.

    

    
9. In a frying pan add the diced chicken, zucchini cores and mushrooms seasoning to taste. Stir fry until cooked about 10 minutes.

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