Green Pumpkin, Shrimp and Surimi Casserole

1/4 cup coconut oil

1 7-pound green pumpkin, peeled, one inch cubes
1 cup finely chopped purple onion
1/4 cup finely chopped garlic

2 tsp basil

2 tsp dill weed
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 pounds shrimp, peeled and deveined and minced
1/2 pound lump Surimi

1/4 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
1 pound Gruyere, or mozzarella, finely grated
.

Place the pumpkin in a large pot and cover with water. Cover and bring to a boil. Continue to cook over medium-high heat until the pumpkin is very tender, about an hour. drain in a large colander. Using the back of the spoon, press on the pumpkin to release as much liquid as possible. Discard any liquid.

In a large frying pan, heat the oil over medium-high heat. Add the onion, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the pumpkin, salt, and pepper, and stir to combine.

Add pumpkin mixture to the shrimp,Surimi , green onions, and parsley and gently stir to combine. Taste and adjust seasoning as necessary. Transfer to the prepared dish and spread the grated cheese evenly over the top. Bake in a 350 degree oven, until the cheese is bubbly and lightly browned, about 20 minutes.

Serve immediately. 8 to 10 servings

*Cooks note: any type of bland squash can be substituted for the green pumpkin in this recipe (merlitons, yellow squash, or zucchini). Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe uses 1 (7 pound) green pumpkin.

** Surimi is "faux crabmeat" -- real crab can be used also. Surimi fits my budget better. . . .

*** This is based on an Emeril recipe with a lotta changes