Tomato, Lentil & Feta Stuffed Kamokamo

If you’ve never cooked with kamokamo before, think of it as New Zealand’s answer to a giant courgette. It looks impressive, but it’s actually super easy to work with. When it’s not overly mature, the skin is soft and totally edible, and once baked it turns tender, delicate and slightly sweet.

It’s one of those vegetables that doesn’t need much fuss. Cut it in half, scoop it out, stuff it, bake it, done. This version is packed with lentils, rice, tomato and herbs for an easy vegetarian dinner, but you can absolutely swap in beef mince or mushrooms depending on what’s in your fridge. It’s hearty, comforting and a great way to use up a big kamokamo without overthinking it.

• 1 large kamo kamo
• Splash of oil
• 1 onion, diced
• 1 garlic clove, crushed
• 1 tin of lentils (can swap for 1 cup of mushrooms, or 400 g of beef mince)
• 1/2 red capsicum, diced (optional)
• 1 tbsp tomato paste
• 1/2 to 1 cup cooked rice (depending on size of kamo kamo)
• 2 fresh tomatoes, diced (or 1/2 can chopped tomatoes)
• 1/2 cup feta cheese, or cheese of your choice (optional)
• 1/2 cup dried breadcrumbs
• 1 handful of fresh parsley, chopped (for garnish)

1. Preheat oven to 180°C
2. Cut kamo kamo in half length ways. Scoop out the seeds leaving a hollowed out center.
3. In a large pan, heat oil and cook the onion, garlic, capsicums and tomato paste. (if using beef mince or mushrooms, this is the time to cook them too)
4. Cook until soft and fragrant.
5. Remove from the heat.
6. In a bowl mix your cooked rice, cooked lentils (if using), onion mix and chopped tomato.
7. Fill each half of the kamo kamo with the vegetable and rice mix.
8. Sprinkle with breadcrumbs and crumbled feta cheese.
9. Bake for 45 minutes, or until kamo kamo is soft to the fork.
10. Take out of the oven and sprinkle with chopped parsley to garnish. Serve hot!