• Preheat oven to 375ºF.
• Peel and devein the shrimp. In a bowl, add the shrimp and freshly squeezed lime juice. Season with salt and pepper. Set aside in the fridge.
• Carefully remove the top (lid) of the pumpkin and scoop out the seeds.
• Combine grated onion, 3 cloves of minced garlic and 2 tbsp of olive oil. Alternatively, you can add all ingredients to a food processor or combine them with a mortar and pestle. Spread the mixture all over the inside of the pumpkin.
• Put the top back on the pumpkin and cover with aluminum foil. Bake in the preheated oven for about 45 minutes.
• Meanwhile, prepare the stew.
• Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat.
• Working in batches, cook the shrimp for about 2-3 minutes per side (do not overcrowd the pot).
• Set the cooked shrimp aside.
• In the same pot, add 50 grams of the diced white onion and cook until soft. About 5 minutes.
• Add minced garlic and cook for another 1-2 minutes.
• Add the diced tomatoes and cook for about 7 minutes until soft. Season with salt and pepper.
• Add the tomato purée, heavy whipping cream, almond milk and cubed cream cheese to the pot. Cook until heated through and cream cheese is fully incorporated.
• When the pumpkin is done cooking, remove an excess water from the bottom of the pumpkin.
• Scoop out about 1/2 cup to 3/4 cup of the softened pumpkin and incorporate it into the stew. Be careful not to break the pumpkin!
• Add the shrimp back into the stew along with freshly chopped parsley or cilantro.
• Adjust seasoning if needed.
• Pour the stew back into the pumpkin and top with freshly grated parmigiano-reggiano or mozzarella.
• Place the filled pumpkin under a broiler for 3-5 minutes until cheese has melted.
• Garnish with extra fresh parsley or cilantro.
• Serve with cauliflower rice, enjoy!

Cauliflower Rice (Optional)

• While cooking the stew, prepare the optional cauliflower rice.
• Steam the frozen cauliflower in a microwave for 3-4 minutes, or according to the package. (This step can be skipped if using fresh cauliflower rice).
• In a large pan, add the cauliflower rice with 1/4 cup of broth, lime juice and salt and pepper.
• Simmer until almost all of the liquid has evaporated.
• Scoop in about a 1/4 cup of sauce from the stew.
• Adjust seasoning if needed.
• Stir in fresh cilantro or parsley.
• Remove from heat.
• Serve the cauliflower rice with the shrimp stew.
• Enjoy!