Celebrate the spookiest day of the year with Natasha Corrett’s secretly healthy Halloween recipes. A hidden-veg spaghetti served sprawling from a pumpkin’s head is a comforting October recipe the children can get involved in making. While Mac and Cheese melting from an orange bell pepper conceals both courgette and cauliflower. Finish things off with some hidden beetroot Boo Cakes! For more healthy family recipes follow @natashacorrett on Instagram and check out her website mumsknowbest.com

  1. Mac and Cheese
  2. Hidden Veg Pumpkin Tomato Spaghetti
  3. Boo Cakes

Mac and Cheese

Serves 2 adults and 2 kids

You will need:

  • ½ cup cooked cauliflower florets
  • ½ courgette, peeled and grated
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup of milk
  • ½ cup of grated cheese
  • ¼ cup butter beans
  • 3 cups macaroni pasta
  • 1 orange pepper

Method:

  1. Preheat the oven to 180 deg fan.
  2. Cut the top of the pepper off and scoop out the seeds.
  3. Put the pepper into the oven for 10 minutes while you cook the pasta and make the sauce.
  4. Cut the cauliflower and steam until soft enough to mash with a fork.
  5. Mash the butterbeans and cooked cauliflower with the back of a fork.
  6. Grate the courgette, peal first to take the green off.
  7. In a pan, cook the pasta.
  8. Get another sauce pan and put the butter in to melt on a medium heat Add the flour and whisk so it clumps together.
  9. Add the milk slowly whisking all the time so you don’t have any clumps
  10. Add the cauliflower butterbeans and courgette and cook on a low heat and sitr for 2 -3 minutes.
  11. Add a little splash of milk if you need to loosen it up and it becomes to thick. You want it to stick to the back of a spoon.
  12. Add the cheese and mix through the pasta
  13. Take the pepper out of the oven and spoon into the pepper and add some cheese into the eye holes and on the top before you put the top back on.
  14. Pop into the oven for 5 minutes for the cheese to melt.
  15. Serve with peas and broccoli on the side.

Hidden veg pumpkin tomato spaghetti

Serves 2 adults and 2 kids 

You will need:

  • 1 small pumpkin
  • 150g cooked pumpkin
  • 50g grated courgette
  • 400ml chopped tinned tomatoes
  • 5 pieces of sun dried tomato
  • 2 cloves garlic
  • 1 tsp ground coriander
  • 1 tsp boullion stock powder
  • 1 tsp olive oil
  • 2 bay leaves
  • Spaghetti

Method:

  1. Preheat the oven to 180 deg fan.
  2. Cut the top off the pumpkin and scoop the seeds out. Put into the oven with the lid on the baking tray next to it for about 40-60 minutes or until soft enough to scoop out and eat but the outside still holds its shape.
  3. Dice the sun dried tomatoes, peel the courgette and then grate it.
  4. Scoop out 150g of the cooked pumpkin flesh and mash it with the back of a fork into a bowl.
  5. Dice the garlic and put into the pan with olive oil and ground coriander. Cook on a medium heat for 2-3 minutes then add the tinned tomatoes, mashed pumpkin and grated courgette. Leave to cook on a low to medium heat while you cook the pasta in a separate pan.
  6. Once the pasta is cooked drain and then add to the sauce, serve inside the cooked pumpkin for a spooky finish.

Ghost Boo Cakes!

Beetroot chocolate cupcakes

Makes 10 cupcakes

You will need:

  • 200g boiled beetroot
  • 3 eggs
  • 100g dates
  • 4 tbsp honey (or maple syrup for under 1)
  • 120g butter
  • 120g gluten-free self-raising flour (or normal self-raising)
  • 20g raw cacao powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp xanthan gum (leave out if using normal wheat flour)
  • Double cream for whipping
  • Chocolate chips for decoration

Method:

  1. Preheat oven to 180 deg fan
  2. Melt the butter in a saucepan on a low heat.
  3. Put the beetroot, dates and honey into a food processor and blend until smooth. Add in the butter and blend again.
  4. Add in the melted butter,  eggs, flour, cacao powder, baking powder, salt, xanthan gum and blend again until fully combined.
  5. Spoon about 2 tablespoons of the mixture into cupcake holders so the mixture is just underneath the top of the case.
  6. Put into the oven for 15 minutes. Take out and cool.
  7. Whip the cream so its nice and thick can create peaks.
  8. Decorate the cupcakes so that the cream goes into peaks like a ghost. Add two chocolate chips for the eyes.

Follow Natasha Corrett on Instagram @natashacorrett and visit MumsKnowBest.com for more family recipes.

About The Author

My Baba

"My Baba is packed with expert advice and information on all aspects of fertility, pregnancy, motherhood and parenting. We're constantly researching and reviewing the latest educational toys, gadgets and gizmos, and blogging about the latest crafts, activities, fashions and mouth-watering family recipes. My Baba is also the ultimate present guide with unique gift ideas for babies, toddlers and children of all ages." Leonora Bamford, Founder

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