Gluten Free Aussie November 29, 2013 No Comments

goat cheese

Perhaps my most favourite dish, There is something about goats cheese, pumpkin and bacon that tantalises the senses. Delicious.

Could be dairy free if you substituted olive oil instead of butter.

Could be vegetarian if you left out the bacon.

Gluten Free Stuffed Goat Cheese and Garlic Stuffed Pumpkin
After spending several hours on pinterest I come armed with some great recipes to test out - with Aussie Ingredients! This one caught my eye from primal eating Garlic and Goats Cheese Spaghetti Squash So I gave it a go, with a slight twist - I used pumpkin as I could not find a spaghetti squash. Here is my slight take on this delicious recipe Primal Eating I bow Down to you! Amazing flavours and works great with pumpkin!
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Ingredients
  1. 9 garlic cloves, minced
  2. 1/2 bunch parsley, chopped
  3. 3 Tbsp butter
  4. 1/2 cup olive oil
  5. 1 tsp salt
  6. 1 tsp pepper
  7. juice of one lemon
  8. 2/3 of a Block of Goats Feta
  9. 1 Medium Sized Butternut Pumpkin (large spaghetti squash The Recipe called for this to get the right texture, sadly I am not sure if we can get these guys in Aussie so I opted for something that looks similar.)
How to
  1. Pre heat your oven to 200 Degrees.
  2. On a oven tray with sizes add baking paper (to catch oil later in the cooking process)
  3. Poke holes in the Pumpkin using a fork and press in as far as it will go, this aids the pumpkin to steam in the oven.
  4. Place the pumpkin on the oven tray in the over for 1 hours (
  5. While your pumpkin is baking pop a pan on the stove and melt 3 tablespoons of butter.
  6. Add minced garlic to the butter and saute until soft.
  7. Add the parsley, salt, pepper and oil and heat through, then set aside.
  8. Once the pumpkin is cooked, take it out of the oven, slice it in half with a knife, remove the seeds with a spoon, then use a form to pull the flesh away (in the primal eating recipe the spaghetti squash takes on a noodle like texture, sadly butter nut pumpkin is slightly wetter and does not have the same stringy texture. HOWEVER it tastes AMAZING anyway!
  9. Once you have pulled the flesh from the skin pour over the butter and garlic mixture and mix in with your fork.
  10. Crumble over Goats Cheese and squeeze on the juice of a lemon.
  11. Pop back in the oven until the goats cheese softens. Is a beautiful mix of soft yet strong salty cheese, kick of lemon and delicious garlic infused pumpkin! Yum
Gluten Free Australia https://www.glutenfreeaussie.com/