Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 953.52 Kcal (3992 kJ) | ||
| Calories from fat | 706.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.55g | 121% | |
|---|---|---|---|
| Cholesterol | 66.75mg | 22% | |
| Sodium | 1121.12mg | 47% | |
| Potassium | 1706.81mg | 36% | |
| Total Carbs | 43.05g | 14% | |
| Sugars | 13.29g | 53% | |
| Dietary Fiber | 10.61g | 42% | |
| Protein | 26.73g | 53% | |
| Vitamin C | 55.9mg | 93% | |
| Iron | 30mg | 166% | |
| Calcium | 593.2mg | 59% | |
| Amount Per 100 g | |||
| Calories | 163.13 Kcal (683 kJ) | ||
| Calories from fat | 120.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.44g | 121% | |
|---|---|---|---|
| Cholesterol | 11.42mg | 22% | |
| Sodium | 191.81mg | 47% | |
| Potassium | 292.01mg | 36% | |
| Total Carbs | 7.36g | 14% | |
| Sugars | 2.27g | 53% | |
| Dietary Fiber | 1.82g | 42% | |
| Protein | 4.57g | 53% | |
| Vitamin C | 9.6mg | 93% | |
| Iron | 5.1mg | 166% | |
| Calcium | 101.5mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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