FILLED SQUASH WITH SHRIMPS

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 1 large Squash (we prefer a buttercup squash)
• 2 tablespoon margarine
• 1 large Onion, grated
• 3 cups tomato puree
• 2 cubes Beef bouillon.
• 2 lb cooked shrimps
• salt
• 3 tablespoon cornstarch
• 1 can of table cream (or 1pint of dairy cream)
• 4 tablespoon chopped parsley
• 1 bar cream cheese (8 oz) or farmer cheese.

[edit] 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 puree
• 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.

[edit] Other Links

[edit] See also