Shrimp in the pumpkin

Directions

• Wash the squash well and, with a sharp knife, cut a lid at the top (like a pumpkin lid) and remove the seeds and fibers from the inside.
• In a pot big enough to accommodate the squash, boil water with a little salt. 
  Place the squash inside the pan, with the opening facing up, and cook over medium heat for about 15-20 minutes, or until the squash pulp is soft but still firm. 
  Remove the strawberry from the water and set aside.
• In another pan, heat olive oil or oil over medium heat. 
  Add the chopped onion and chopped garlic, sautéing until golden.
• Add the chopped tomatoes and cook until they start to break down.
• Add the cleaned prawns to the pan and sauté until they are pink and cooked through.
• Then add the tomato puree (or tomato sauce) and let it cook for a few minutes for the flavors to combine.
• Add the cream to the mixture and stir well until everything is well combined. 
  Season with salt and pepper to taste.
• Carefully place the shrimp filling inside the cooked squash, filling the inside well.
• Take the stuffed pumpkin to the preheated oven at 180°C for about 20 minutes, just to warm up and make the pumpkin even softer.
• Remove from the oven, sprinkle with chopped parsley or cilantro on top and serve while still hot.