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

  1. Preheat oven to 180°C
  2. Cut kamo kamo in half lengthways.  Scoop out and discard the seeds and any stringy bits, leaving a hollowed out centre
  3. Cook the onion in a non-stick frying pan until translucent.  Remove from heat
  4. Stir through mushrooms, capsicum, cooked rice, tuna, and mushroom soup sachet
  5. Fill each half kamo kamo with the vegetable, rice and fish mix.  Sprinkle the top with breadcrumbs and cheese
  6. 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
  • kamo kamo, (or marrow)
  • 1 cup
    rice, cooked, (about 1/3 cup uncooked)
  • onion, diced
  • 150 g
    mushrooms, finely diced
  • red capsicum, diced
  • 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

  1. Preheat oven to 180°C
  2. Cut kamo kamo in half lengthways.  Scoop out and discard the seeds and any stringy bits, leaving a hollowed out centre
  3. Cook the onion in a non-stick frying pan until translucent.  Remove from heat
  4. Stir through mushrooms, capsicum, cooked rice, tuna, and mushroom soup sachet
  5. Fill each half kamo kamo with the vegetable, rice and fish mix.  Sprinkle the top with breadcrumbs and cheese
  6. 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