1 abobora of about 3 kg (medium-sized)
3 tablespoons of olive oil
2 medium onions (200g) finely chopped
4 cloves of garlic finely chopped
1 cup of tomato puree
1 kg of small shrimp, cleaned and deveined
2 1/2 tablespoons of cornstarch
1/4 cup of milk
1/2 teaspoon of salt
1 cup of creamy cheese
1 tablespoon of chopped parsley
1 abobora of about 3 kg (medium-sized)
3 tablespoons of olive oil
2 medium onions (200g) finely chopped
4 cloves of garlic finely chopped
1 cup of tomato puree
1 kg of small shrimp, cleaned and deveined
2 1/2 tablespoons of cornstarch
1/4 cup of milk
1/2 teaspoon of salt
1 cup of creamy cheese
1 tablespoon of chopped parsley
Cut a lid on top of the abobora and set it aside
Remove and discard the seeds
Line a microwave-safe plate with paper towel and place the abobora cavity-side down
Cook in high power for about 20 minutes or until the abobora is tender
Set aside
In a medium-sized bowl, combine the olive oil, onion, and garlic, and cook in the oven at high power for about 10 minutes or until the onion starts to caramelize
Add the tomato puree, shrimp, cornstarch dissolved in milk, and salt
Close with a special lid and cook on high power, stirring occasionally, for about 6 minutes or until the shrimp is opaque and the sauce slightly thickened
Add the creamy cheese and stir until melted
Stuff the abobora with the shrimp creme and place the reserved lid
Bake in medium heat on top of a microwave-safe plate lined with paper towel for about 7 minutes, then transfer to a decorative plate, sprinkle with parsley, and serve immediately.
