Baked stuffed kamo kamo on a tray
WRITTEN BY
SERVES:
4
Prep Time:
15 minutes
Cook Time:
45 minutes

Looking for a hearty and flavourful vegetarian dish for your dinner table? This Thai-Style Stuffed Kamo Kamo recipe is the key!

Kamo kamo is a uniquely Kiwi treasure, often described as a cross between a pumpkin and a courgette (zuchinni). It has a mild, slightly sweet flavor and a hearty texture that makes it perfect not only for stuffing with goodies like in this recipe, but also for roasting or adding to soups or stews.

In this Thai-flavour inspired recipe, the kamo kamo becomes your serving bowl, topped with a vegetarian "mince"-like mixture of fragrant ginger and garlic, button mushrooms, crumbled tofu and green beans. We've thrown in walnuts too for even more texture. Fresh basil makes the perfect finishing garnish!

INGREDIENTS:

  • 1 Kamo kamo
  • 1 small onion, finely diced
  • 100g button mushrooms, diced
  • 2 cloves garlic, crushed
  • 1 tsp fresh ginger, minced
  • 100g green beans, diced
  • 150g tofu, crumbled
  • 1½ Tbsp soy sauce
  • 1 Tbsp sweet chili sauce
  • 1 tsp red curry paste (optional)
  • ½ cup walnuts, chopped
  • 20g fresh basil, chopped
  • Juice of 1 lime
  • Oil, for cooking
  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Preheat the oven to 180°C.
  2. Slice the Kamo Kamo in half lengthwise and scoop out the seeds with a spoon.
  3. Brush the flesh with oil and season with salt and pepper. Place cut-side down on a baking tray and bake for 30 minutes.
  4. Make the Filling: Heat a large frying pan over medium heat with a drizzle of oil. Add the diced onion, ginger, and garlic, and sauté until soft and translucent.Add the mushrooms and cook for 2-3 minutes.
  5. Crumble in the tofu and stir in the soy sauce, sweet chili sauce, and red curry paste (if using).
  6. Squeeze in the lime juice and continue to cook for 3-5 minutes, stirring often.
  7. Add the green beans and walnuts, cooking for another minute. Stir in the chopped basil and remove from heat.
  8. Stuff the Kamo Kamo: Remove the baked Kamo Kamo from the oven and carefully flip it over. Spoon the warm Thai “mince” mixture into the Kamo Kamo halves, packing it in evenly. Return to the oven and bake for another 15 minutes.
  9. Remove from the oven and cut each Kamo Kamo half in half again to serve. Garnish with fresh basil leaves on top and fresh red chili if you wish.
wonkybox

Thai-Style Stuffed Kamo Kamo

This flavour-packed vegetarian dish transforms transforms kamo kamo (think cross between a squash and courgette) into the perfect edible serving bowl.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Blended Brazilian lemonade (limonada suíça) served in a glass over ice, with visible lime flecks and creamy froth on top.
Brazilian Lemonade (aka Limonada Suíça)

Creamy, zingy, and blitzed in seconds. This lime-loaded lemonade twist is your new anytime fridge-door hero.

Close-up of a baked veggie lasagne pie with golden cheese topping and visible pumpkin, mushrooms, and greens in folded pasta cups.
Odds and Ends Veggie Lasagne Pie

Pumpkin, greens, and odds and ends? Bake them into this easy lasagne pie – a midweek comfort fix that loves your leftovers.

Crispy golden parsnip chips with grated parmesan, fresh parsley, and garlic mayo dip.
Crispy Parsnip Chips with Truffle & Parmesan

Crispy parsnip chips with truffle oil, parmesan and garlic mayo – your new go-to side made with seasonal root veg.

A baked root vegetable ratatouille layered with beetroot, parsnip, carrot and potato, topped with Parmesan and bubbling tomato sauce.
Winter Root Vegetable Ratatouille

Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.