Stuffed Squash with Shrimp

== Ingredients ==
* 1 large squash (we prefer a buttercup squash)
* 2 tablespoon margarine
* 1 large onion, grated
* 3 cups tomato purée
* 2 cubes beef bouillon.
* 2 lb cooked shrimps
* salt
* 3 tablespoon cornstarch
* 1 can of table cream (or 1 pint of dairy cream)
* 4 tablespoon chopped parsley
* 1 bar cream cheese (8 oz) or farmer cheese.
== Directions ==
# Preheat oven to 350 °F.
# Cut a large hole on the top of squash.
# Remove seeds and fiber, cleaning thoroughly inside.
# Place cut side down in a ceramic casserole pan with a small amount of water in bottom.
# Bake for about 45 to 50 minutes, or until squash is tender and can be pierced with a fork.
# Meanwhile, dissolve the corn starch in a cup half filled with tomato purée.
# Heat the margarine in a large saucepan, combine the grated onion, beef bouillon.
# Fry the onion and add the tomato puree, previously dissolved cornstarch and thaw shrimps.
# Bring the mixture to boil and cook for 7 minutes.
# Add salt to taste.
# Take the saucepan out of the heat, stir in the table cream, and set aside.
# Carefully remove the baked squash from the oven turn the squash hole up and remove any excess o water remaining in the casserole.
# Fill in the hole with half of the cream cheese, fill in the shrimps and place the remaining cheese on the top.
Category:Brazilian Meat Dishes
Category:Shrimp Recipes
Category:Buttercup squash Recipes
Category:Farmer cheese Recipes
Category:Cream cheese Recipes
Category:Light cream Recipes