Prep 15 mins
Cook 40 mins
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.
- 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
- Cut kumi kum in half, scoop out the flesh and leave aside.
- Rub the 2 halves with olive oil and fresh herbs.
- Bake 10 minutes at 180 degrees Celsius.
- Saute 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.
- Stuff 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.
- Serve on a bed of brown rice with a fresh green salad if desired.