1 whole strawberry pumpkin
Salt to taste
Pepper to taste
700g of cleaned gray prawns
Juice of 1 tahiti-lemon
3 tablespoons of Soya Sunflower Oil (45ml)
1 large chopped onion
1 chopped seedless red pepper
5 chopped seedless tomatoes
2 cloves of garlic, chopped
2 chopped seedless chili peppers
1 can of peeled tomatoes
½ bunch of chopped coriander
1 cup of cream cheese (250g)
Make a round cut around the stem of the pumpkin. Remove the cut part and remove the seeds. Season the pumpkin with salt and black pepper.
Wrap the pumpkin with the top up in aluminum foil and bake in a preheated oven at 180°C for 40 minutes. Remove the foil and bake for another 30 minutes.
Season the prawns with lemon juice, salt and pepper.
Quickly sauté the prawns in a frying pan with Soya Sunflower Oil and set aside.
In the same pan as the prawns, sauté the onions and peppers for a few minutes. Add the garlic, chili peppers and chopped tomatoes and sauté for a little longer.
Return the prawns and add the peeled tomatoes, half of the cream cheese and the coriander. Cook for a few minutes to form the filling.
Stuff the pumpkin, place a layer of cream cheese on top and return the pumpkin to the oven until the cream cheese is au gratin.
