Creamy Prawn Stuffed Pumpkin

Method

• 1. Pre-heat the oven to 180C. Cut off the bottom of the pumpkin(s), being careful not to pierce through it - we only want to cut enough for it to stand straight. Cut off the tops and, with a spoon, remove the seeds to form a bowl with each pumpkin.
• 2. Drizzle the pumpkin(s) with olive oil, season with a generous pinch of salt and pepper and fully wrap them in foil. Bake for 50 minutes.
• 3. Meanwhile, let's prepare the filling. Finely chop the shallots into half moons, heat up a frying pan over medium heat, add a drizzle of olive oil and fry the shallots until transluscent. Add a generous pinch of salt and black pepper, pour in the tinned tomatoes and cook for 1-2 minutes.
• 4. Add the prawns, cream and cream cheese. Stir until fully incorporated and allow to simmer for 3-4 minutes. Turn off the hob and stir in the finely chopped parsley. Set aside.
• 5. Once the pumpkins are baked, transfer them to a baking tray and fill them with the creamy prawns that we prepared. Top with as much grated parmesan as your heart desires and place them in the oven on the grill function for 2-3 minutes to gratin until golden and the cheese is fully melted.
• 6. Enjoy this brilliant autumnal dish on its own or with a side of green salad for a touch of freshness.