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
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.
