Holiday Foods, Recipes

Spooky Spaghetti for Halloween!

Spooky Spaghetti is sure to make your Halloween dinner a hit with the kiddos!

Spooky Spaghetti

Spooky Spaghetti from Explore Cuisine is the perfect balance to all of those sweets you’re indulging in! Not only is it fun; but, it’s a healthier option to traditional pasta. Check out our fun recipes including Pumpkin Ricotta Lasagne, Black Bean Spaghetti with AFRAID-O Sauce and Garlicky Black Bean Spaghetti Spoons with Deviled Eyes made with Explore Cuisine pastas!

At Explore Cuisine, they search the globe to find organic, plant based foods that allow you to create delicious meals that your family and friends will love and gives them the goodness they deserve. They select the finest organic ingredients from beans, lentils, rice and peas to provide you with more plant based protein and fiber than traditional pasta while being naturally gluten free and simple to prepare. Ideal for lovers of pasta looking for a more nutritious alternative and for anyone seeking to reduce meat in their diet and replace with plant based protein.

Pumpkin Ricotta Lasagne

Pumpkin Ricotta Lasagne

Pumpkin Ricotta Lasagne

Pumpkin Ricotta Lasagne

Pumpkin Ricotta Mixture

  • ¼ cup fresh sage leaves (chopped)
  • 2 tsp butter
  • 15 oz ricotta
  • 10 oz canned pumpkin puree
  • 2 eggs (beaten)
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp pumpkin pie spice

Béchamel Sauce aka White Sauce

  • 4 tbsp butter
  • 4 tbsp flour (gluten-free)
  • 2½ cups milk (warmed)
  • ¼ tsp ground nutmeg
  • salt (to taste)
  • pepper (to taste)

Lasagne

  • 1 box Explore Cuisine Green Lentil Lasagne
  • 1¼ lb mozzerella cheese (shredded)

Pumpkin Ricotta Mixture

  1. Fry sage in butter until crisp. Remove to paper towel. Then combine all ingredients in a medium bowl. Set aside.

Béchamel Sauce aka White Sauce

  1. Melt butter in a medium saucepan over medium heat. Add flour and whisk to cook the flour, about two minutes. Add the milk slowly and continue to stir. Bring to barely a boil then immediately turn down the heat. Cook, whisking until thickened for about 3 minutes. Remove from heat. Season with nutmeg, salt and pepper.

Lasagne

  1. Spread ½ c. of white sauce over the bottom of a greased 8″ square (2 qt.) baking dish. Place 2 sheets of no-boil lasagne noodles over the sauce in a single layer.

    Top lasagna noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining of the white sauce. Top sauce with 2 more sheets of lasagne noodles to build the second and third layers the same way.

    For the top layer, place last two sheets of lasagna over the white sauce. Top with remaining mozzarella.

    Bake at 375°F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes until the lasagna is bubbling hot and the top is browning. Remove from oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.

Black Bean Spaghetti with AFRAID-O Sauce, White Carrot Phalanges

Black Bean Spaghetti with AFRAID-O Sauce

Black Bean Spaghetti with AFRAID-O Sauce

Black Bean Spaghetti with AFRAID-O Sauce

White Carrot Phalanges

  • 8 white carrots

Black Bean Spaghetti with AFRAID-O Sauce

  • 1 box Explore Cuisine Black Bean Spaghetti (cooked, drained)
  • 1 jar alfredo sauce
  • 1 jar marinara sauce
  • fresh basil

White Carrot Phalanges

  1. Peel 8 white carrots then carve with small knife into finger-bone shape. Steam until al dente. Set aside.

Black Bean Spaghetti with AFRAID-O Sauce

  1. Heat the sauces in separate saucepans over medium heat, stirring occasionally.

    Place warm Explore Cuisine black bean spaghetti in the center of four serving plates.

    Ladle alfredo sauce over the center of the spaghetti.

    Arrange carrot phalanges over the sauce.

    Splatter marinara sauce over the entire dish, in a gruesome manner.

    Garnish with basil.

Garlicky Black Bean Spaghetti Spoons with Deviled Eyes

Garlicky Black Bean Spaghetti Spoons with Deviled Eyes

Garlicky Black Bean Spaghetti Spoons with Deviled Eyes

Garlicky Black Bean Spaghetti Spoons with Deviled Eyes

Deviled Eyes

  • Hard-Boiled Eggs
  • Food Coloring
  • Jumbo Black Olives
  • Garlic Mayonnaise
  • Unflavored Gelatin Glaze

Garlicky Black Bean Spaghetti Spoons

  • 1 box Explore Cuisine Black Bean Spaghetti (cooked, drained)
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tbsp fresh herbs – such as tarragon, parsley, chives (finely chopped)
  • salt (to taste)
  • red chili flakes (to taste)
  • 1 tbsp cooked egg yolk (grated)

Deviled Eyes

  1. Two sharp thin tubes for cutting hard-boiled egg into (1) the size of an iris, and (2) into the size of a pupil.

    Fine paintbrush to paint food coloring.

    Pastry brush for brushing gelatin.

  2. Use the larger tube to cut the top of the egg in a circle for the iris. Remove the egg white plug. Paint the egg white plug with diluted food coloring to look like an iris. Let dry.

    Use the smaller tube to cut out a place for the pupil in the painted iris. Use the same tube to cut a pupil out of the black olive. Place the olive pupil into the iris.

    Cut off the bottom third of the egg so it will nestle in the spaghetti spoon. Reserve any hard-boiled egg yolks for spaghetti recipe.

    Scoop out a small amount of the egg yolk from the top of the egg to make room for mayonnaise. Squirt garlic mayonnaise into the hollow top of the hard-boiled egg, and then replace the iris plug.

    Paint food coloring bloodshot lines around the iris. Let dry.

    Finish by brushing a light coat of slightly thickened gelatin glaze over the entire eye to give an authentic glossy finish.

Garlicky Black Bean Spaghetti Spoons

  1. In a medium bowl – combine olive oil with garlic, herbs, salt and chili flakes. Add spaghetti and toss. Sprinkle with grated egg yolk.

    Arrange spaghetti in decorative serving spoons. Place deviled eyes in center.

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