Ingredients
- 1 kumi kumi squash, large
- 4 tablespoons olive oil
- Fresh herbs, marjoram, oregano, rosemary, chopped
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 mushrooms, diced
- 200g Eggplant, chopped
- 150g feta, crumbled
- 100g pine nuts (optional)
- 1 bunch spinach, washed and torn into small pieces
- salt and pepper
- 150g breadcrumbs or gluten free
Eggplant and mushroom stuffed kumi kumi
Method
- Cut kumi kumi in half, scoop out the flesh and set aside
- Rub the 2 halves with olive oil and fresh herbs
- Bake 10 minutes at 180°c
- Sauté 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 and spinach
- Season with salt and pepper
- Stuff the kumi kumi halves with the mixture, sprinkle with breadcrumbs which have a little olive oil poured over them and bake at 180°c for about 30 minutes or until the kumi kumi is cooked and the shell soft
- Serve on a bed of brown rice with a fresh green salad if desired
