Stuffed Kumi Kum (Nz Type of Squash)
photo by Kiwi Kathy
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
6 serves
- Serves:
- 6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.