Baked Stuffed Pumpkin

In Brazil, this dish is served year-round, but in the US you’ll only be able to find pumpkins in the fall through winter. Unless you have access to an Asian market, as there you can probably find Kabocha (one of my choices of pumpkin for this recipe) year-round.

INGREDIENTS
- One large Cinderella or Kabocha pumpkin, thoroughly washed and dried
- 1 large onion, minced, divided
- 9 cloves of garlic, minced, divided
- A little bit of olive oil
- Salt and pepper to taste
- 1 pound of raw medium or large shrimp, heads, and tails removed, peeled and deveined
- Juice of 1/2 lime
- 1 tomato, chopped
- 2 tablespoons of corn starch or flour
- 1 can of table cream
- 1/2 cup of requeijão (you can find at Brazilian or Portuguese market) or sour cream, or cream cheese
- Chopped fresh stalk of cilantro (internationally, this is called coriander but in the US we call it cilantro)

INSTRUCTIONS
- Preheat oven to 350ºF.
- Using a sharp knife, carefully cut around the outline of the pumpkin stem. You will want to make a hole big enough so you can reach your hand inside. Remove the stringy part and seeds, then discard.
- "Level" the top of the Cinderella Pumpkin with your knife so that it functions as a natural "lid" for your pumpkin.
- Chop 1/2 onion, 5 garlic cloves, and mix in a bowl with 2 tablespoons of olive oil. Add salt and pepper. Spread that mixture all over the insides of the pumpkin.
- Rub the pumpkin outside with 1 tablespoon olive oil. Close with the top part, cover in tin foil, and roast for about 1 hour, or until the pumpkin is starting to get soft. Remove from oven, scoop out any excess water/liquid inside of the pumpkin. Discard top or save for decoration (we show you how to decorate the finished meal without the top in the video.)
- While the pumpkin is roasting, prepare the shrimp stew. Start by cleaning (tip: buy shrimp that has already been cleaned and frozen - this saves time and money.) Then, season the shrimp generously with lime juice, salt, and pepper.
- In a large pot or pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the garlic, 1/2 onion and when is golden light brown add shrimp and sauté until cooked, about 30 seconds per side. Be careful not to overcook it!
- Add the chopped tomatoes and cook, stirring occasionally, until soft, about 3 minutes.
- Add Cilantro (my husband said in the U.S. the name is Cilantro. Not Coriander.
- Add the table cream, sour cream (can substitute cream cheese).
- Add cornstarch or flour to water and stir in the mix until incorporated. Stir constantly, until thickened, for about 2 minutes. Once thickened to the desired consistency, taste and adjust seasoning if needed. Remove from heat and reserve.
- Get rid of any excess liquid in your pumpkin.
- Fill the pumpkin with the shrimp stew, top with the rest of your parsley or parmesan cheese (or both!), and bake for around 15 minutes or until the pumpkin is soft and the top is bubbly and golden.
Serve with white rice and salad.

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Видео Baked Stuffed Pumpkin канала Just Marina here