Stuffed Squash with Shrimp

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.

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.