Wrap the pumpkin in foil and bake for about 30 minutes to soften.
While the pumpkin is baking, heat olive oil in a medium saucepan and add onions. Cook about 2 minutes, or until soft. Add garlic, jalapeños and continue cooking. Add shrimp and tomatoes. Season with salt and pepper and cook until shrimp just begins to turn pink.
Line the inside of the pumpkin with cream cheese. Fill with shrimp mixture and return to oven for another 20 minutes, or until pumpkin begins to soften.
Sprinkle in fresh cilantro and mix well.
Enjoy with white rice.
Add chopped, cooked yucca or potatoes for a more rib-sticking dish.