Stuffed Kumi Kum (Nz Type Of Squash) - cooking recipe

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

Preparation

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.