Chicken and Veggie Stuffed Kumara with Green Beans

Steps

1. oven to 200°C. Line an oven tray with baking paper
2. Prick each kumara a few times with a fork and place on prepared tray with a drizzle of oil. Season with salt and bake for about 25 minutes, or until skin is crispy and flesh is soft enough to pierce with a sharp knife. While kumara is cooking, prepare chicken and vegetable filling.
3. Finely dice onion and roughly chop spinach. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion and chicken mince for 3–4 minutes until onions are soft, breaking up with a wooden spoon as it cooks.
4. Add spice mix, salt, tomato sauce and Worcestershire sauce. Cook for 1 minute until fragrant. Add stock and cornflour/water mix and cook for 4–5 minutes until liquid has absorbed and mixture has thickened. Add spinach, corn, sour cream and ½ cup cheese. Cook for 1 minute until spinach has wilted.
5. When kumara has finished cooking, remove from oven and turn oven onto high grill. Cut kumara in half lengthways, but not all the way through. Use a spoon to open up kumara and fill with chicken and veggie filling. Top with a sprinkle of cheese and grill (in middle rack of oven) for 3–4 minutes, until cheese has melted.
6. Bring a full kettle to the boil. Place beans in a heat-proof, bowl and cover with boiling water. Cover with a plate and leave 4–5 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil. Finely slice spring onions on an angle.
7. Divide chicken and veggie stuffed kumara and green beans between plates. Sprinkle some spring onion (is using) over chicken and vegetable stuffed kumara and serve a dollop of sour cream on the side.