Stuffed kamo kamo
Kamo kamo are in season over summer. If you haven't tried them before, they're a mild-flavoured squash, which were a traditional food for Maori. If you can't find them in the shop, use marrow as an alternative.
SERVES
4
TIME TO MAKE
45 - 1 hour
MEAL TYPE
Dinner
SERVES
4
TIME TO MAKE
45 - 1 hour
MEAL TYPE
Dinner
Method
Preheat oven to 180°C
Cut kamo kamo in half lengthways. Scoop out and discard the seeds and any stringy bits, leaving a hollowed out centre
Cook the onion in a non-stick frying pan until translucent. Remove from heat
Stir through mushrooms, capsicum, cooked rice, tuna, and mushroom soup sachet
Fill each half kamo kamo with the vegetable, rice and fish mix. Sprinkle the top with breadcrumbs and cheese
Bake for 30–35 minutes
Tips
For an alternative stuffing use:
1 medium onion, diced and cooked 1 can Moroccan flavoured tomatoes 1 cup cooked rice 1 red capscium, diced ½ cup Edam cheese, grated
4 Serves
1
kamo kamo, (or marrow)
1 cup
rice, cooked, (about 1/3 cup uncooked)
1
onion, diced
150 g
mushrooms, finely diced
1
red capsicum, diced
1
mushroom cup of soup sachet
90 g
tuna in springwater, drained
2 tbsp
breadcrumbs
½ cup
Edam cheese, grated
Per serve
Energy
648kJ
Total Fat
3g
Saturated Fat
1.7g
Total Carbohydrate
20g
Total Fat
3g
Sodium
222mg
Method
Preheat oven to 180°C
Cut kamo kamo in half lengthways. Scoop out and discard the seeds and any stringy bits, leaving a hollowed out centre
Cook the onion in a non-stick frying pan until translucent. Remove from heat
Stir through mushrooms, capsicum, cooked rice, tuna, and mushroom soup sachet
Fill each half kamo kamo with the vegetable, rice and fish mix. Sprinkle the top with breadcrumbs and cheese
Bake for 30–35 minutes
Tips
For an alternative stuffing use:
1 medium onion, diced and cooked 1 can Moroccan flavoured tomatoes 1 cup cooked rice 1 red capscium, diced ½ cup Edam cheese, grated
Method
Preheat oven to 180°C
Cut kamo kamo in half lengthways. Scoop out and discard the seeds and any stringy bits, leaving a hollowed out centre
Cook the onion in a non-stick frying pan until translucent. Remove from heat
Stir through mushrooms, capsicum, cooked rice, tuna, and mushroom soup sachet
Fill each half kamo kamo with the vegetable, rice and fish mix. Sprinkle the top with breadcrumbs and cheese
Bake for 30–35 minutes
Tips
For an alternative stuffing use:
1 medium onion, diced and cooked 1 can Moroccan flavoured tomatoes 1 cup cooked rice 1 red capscium, diced ½ cup Edam cheese, grated
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