Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is something that I have loved my entire life. They are fine and they look fantastic.

Be the first to review this recipe. Heat chicken broth cube, ghee and mastikah until mastikah melts. Layer veggies in a flat pot or baking tin.

To begin with this recipe, we have to first prepare a few components. You can cook egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:

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

This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy. Reviews for: Photos of Chicken and Chinese Vegetable Stir-Fry. Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.

Steps to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:

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.

Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a. Get your Tex-Mex on with these delicious cheesy chicken enchilada stuffed squash bowls! They're full of fiesta flavor and make the most delicious leftovers! And with that, my brain finally broke.

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