1/1 Photo of Stuffed Kumi Kum (Nz Type of Squash)
Kiwi Kathy's Note:
Kumi kum also sometimes known as Kamo Kamo. This is a truely flavoursome recipe that is just as delcious eaten cold the next day. I used dried sage and oregano for the herbs as I didn't have any fresh ones available. I used less pinenuts than the recipe calls for and used frozen spinach.
My Private Note
Units: US | Metric
- 1 kumi kum squash, large
- 4 tablespoons olive oil
- fresh herb, marjoram, oregano, rosemary
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 mushrooms, chopped
- 200 g aubergines
- 150 g feta, crumbled
- 100 g pine nuts
- 1 bunch spinach, washed and torn into small pieces
- salt and pepper
- 150 g breadcrumbs
- 1Cut kumi kum in half, scoop out the flesh and leave aside.
- 2Rub the 2 halves with olive oil and fresh herbs.
- 3Bake 10 minutes at 180 degrees Celsius.
- 4Saute the flesh of the squash in 4 tbsp of olive oil, with the onion, garlic, mushrooms and aubergine until softened. Remove from heat and stir through the feta, pine nuts and spinach. Season with salt and pepper. If desired you can add a glug of wine or a dollop of cream.
- 5Stuff the kumi kum halves with the mixture, sprinkle with breadcrumbs which have a little olive oil poured over them and bake at 180 degrees C for about 30 minutes or until the kumi kum is cooked and the shell soft.
- 6Serve on a bed of brown rice with a fresh green salad if desired.
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Nutritional Facts for Stuffed Kumi Kum (Nz Type of Squash)
Serving Size: 1 (227 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 394.4
- Calories from Fat 247
- Total Fat 27.4 g
- Saturated Fat 6.1 g
- Cholesterol 22.2 mg
- Sodium 510.5 mg
- Total Carbohydrate 28.7 g
- Dietary Fiber 4.9 g
- Sugars 5.8 g
- Protein 12.1 g