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1
Place the mirlitons in a large pot and add enough water to come 1-inch up the sides of the pot.
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2
Cover and bring to a boil.
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3
Continue to cook over medium-high heat until the mirliton is very tender, about 40 to 45 minutes.
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4
Strain in a large colander.
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5
Using the back of the spoon, press on the pumpkin to release as much liquid as possible.
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6
Discard any liquid.
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7
In a large pot, heat the oil over medium-high heat.
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8
Add the onion, and cook, stirring, until soft, about 4 minutes.
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9
Add the garlic and cook, stirring, for 1 minute.
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10
Add the mirliton, salt, and pepper, and stir to combine.
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11
Cook over medium-high heat, stirring frequently, until the mirliton is very thick and most of the liquid has evaporated, about 30 to 40 minutes.
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12
(Be careful near the end of the cooking time that the mirliton does not burn on the bottom of the pot.)
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13
Preheat the oven broiler.
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14
Add the shrimp, crabmeat, green onions, and parsley to the pumpkin mixture and gently stir to combine.
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15
Taste and adjust seasoning as necessary.
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16
Transfer hot pumpkin mixture to the prepared dish and spread the grated cheese evenly over the top.
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17
Broil until the cheese is bubbly and lightly browned, about 5 minutes.
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18
Serve immediately.
