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1
Prepare the pumpkin: Preheat the oven to 375F.
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2
Cut a circle about 3 inches down from the stem of the pumpkin to form a lid.
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3
Scoop out the seeds and clean away the fibers.
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4
Lightly salt and pepper the inside of the pumpkin and add the mace.
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5
Replace the lid to fit.
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6
Lightly rub the exterior of the pumpkin with vegetable oil and place on a well-oiled baking pan.
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7
Bake for 40 minutes, or until the interior flesh is almost tender and the exterior still firm.
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8
Do not overcook.
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9
Check by pressing your finger near the base of the pumpkin.
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10
Remove the pumpkin from the oven and discard the lid.
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11
Using a bulb baster, extract and discard the liquid from inside the pumpkin.
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12
Cover the pumpkin shell with foil.
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13
Prepare the filling: In a large bowl, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper.
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14
Set aside.
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15
In a large deep saucepan, heat the remaining 2 tablespoons oil over medium heat.
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16
Add the onions and saute until translucent, about 5 minutes.
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17
In a medium saucepan, cook the tomatoes over medium heat until the liquid evaporates, about 10 minutes.
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18
Add the shrimp to the onion mixture and cook until the shrimp turn pink, about 3 minutes.
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19
Stir in the tomato mixture and cook for another minute.
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20
Add the mascarpone and cream cheese and stir until melted.
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21
Add the cilantro and taste for sea-sonmg.
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22
Raise the oven temperature to 500F.
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23
The oven must be very hot.
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24
Check the well of the pumpkin again and remove any juice that may have collected.
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25
Pour the shrimp mixture into the pumpkin.
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26
Mix the oregano with the Parmesan cheese and sprinkle over the shrimp mixture.
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27
Bake 10 to 12 minutes, or until the mixture bubbles lightly and the gratin is browned.
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28
Slide a wide spatula under the pumpkin, loosen gently, and carefully transfer to a warm serving platter.
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29
To serve, scoop out some of the pumpkin meat with the shrimp mixture and accompany with boiled white rice.
