Squash and eggplant mahshi

Name: Squash and eggplant mahshi
Cuisine: Latin American, American
Ingredients: 6 Mexican squash; 6 mini eggplants; 1 cup of long grain rice (washed); 1 pound of ground beef; 1 small onion; 4 cloves of garlic; 1/2 cup of parsley; 1 lemon the juice; 2 tablespoons of pepper paste; 1 tablespoon chicken bouillon; 1 teaspoon black pepper; 1 teaspoon 7 spice; 1 teaspoon chili flakes or to taste; 1 teaspoon of salt; ——The sauce⬇️——; 4 cups of hot water; 1 6oz can of tomato paste; 2 lemons the juice; 3 tablespoons of olive oil; 1/2 tablespoon dried mint; 1/2 tablespoon salt

5 steps

Squash and eggplant mahshi Here is a simple yet delicious recipe, I stuffed squash and eggplants you can also stuff onions, bell peppers, tomatoes and potatoes. Written recipe and measurements are on the link in my bio!! Enjoy!!

Updated at: Thu, 17 Aug 2023 05:14:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories2692 kcal (135%)

Total Fat140.3 g (200%)

Carbs250.1 g (96%)

Sugars61.4 g (68%)

Protein116.2 g (232%)

Sodium7233 mg (362%)

Fiber29.3 g (105%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Trim the ends of the squash and the stem off the eggplant. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing then rinse them.

Step 2

3. To prepare the stuffing: mix the washed rice ground beef, onion, garlic, parsley, pepper paste, the spices and mix until everything is well Combined.

Step 3

4. Fill the squash and eggplant with the rice mixture

Step 4

5. For the sauce mix together 4 cups of hot water, tomato paste, lemon juice, olive oil, mint and salt and give it a good mix.

Step 5

6. Pour the sauce over the filled squash and eggplans cover it with a lid or foil place it in the oven at 400° for 1 hour or until the rice is cooked.

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