Baked pumpkin filled with shrimp in a béchamel sauce

Instructions

1. Carefully cut off the top of the squash with the knife.
2. Remove the seeds and the pulp surrounding the squash from the squash.
3. Half the onion, two cloves of garlic, two tablespoons of oil, salt and pepper in Using a blender, grind to a paste.
4. Grease the inside of the squash with this paste.
5. Rub the outside with a tablespoon of oil.
6. Put the cut top back on the squash.
7. Then bake in a preheated oven at 190°C for approx Bake for 45-50 minutes.
8. Squash should soften at this point.
9. Remove squash from oven and allow to cool slightly.
10. Dab inside with paper towel to remove excess moisture.
11. Drizzle lime juice over shrimp and sprinkle with salt and pepper.
12. Heat 2 tablespoons of oil in a skillet over medium-high heat.
13. Fry the shrimp for 2 to 3 minutes.
14. Heat the remaining oil in another pan.
15. The onion 4- 5 mins sauté in it.
16. Add the garlic and cook for another minute.
17. Add the chopped tomatoes to the same pan.
18. Continue to cook, stirring, for 6-8 minutes.
19. Add the flour and stir well.
20. The Add the milk and simmer on the stove for a further 5 minutes while stirring.
21. Also add the cream and chopped parsley.
22. Finally add the prawns with the juice from the frying.
23. Stir and remove from the stove.
24. The Spread the inside of the squash with cream cheese.
25. Stuff with the shrimp mixture.
26. Sprinkle grated Parmesan on top.
27. Bake the stuffed squash in the oven for 15-20 minutes and serve immediately.