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Halloween Spaghetti

Summer Yule
Learn how to make Halloween spaghetti, a healthy Halloween dinner idea! Get tips on making Halloween pasta low carb, keto, or gluten free!
5 from 2 votes
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Dinner
Cuisine American
Servings 4
Calories 578 kcal

Ingredients

  • 6 tablespoons creamy peanut butter
  • 2 tablespoons poppy seed butter
  • 3 tablespoons reduced-sodium soy sauce (use gluten-free tamari or coconut aminos for gluten-free)
  • 1 tablespoon fish sauce (use gluten free version for GF diets)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup (use sugar-free syrup for keto)
  • 2 cloves garlic, minced
  • 8 ounces spaghetti (227 grams dry weight; I use low carb Explore Cuisine Black Bean Spaghetti)
  • 5 ounces carrots (142 grams; 2-3 carrots)
  • 1 lb. raw shrimp, peeled, tail-off (454 grams)
  • 1 scallion, sliced
  • ¼ cup raw pepitas (pumpkin seeds)

Instructions

  • Set a large pot of water to boil over medium-high heat on the stovetop.
  • Make the sauce by whisking together the peanut butter, poppy seed butter, soy sauce, fish sauce, sesame oil, maple syrup, and minced garlic. Set the Halloween sauce aside. 
  • Cut a total of 12-16 ¼-inch (0.6 cm) thick carrot coins off the thick ends of the carrots. Slice two small notches from each carrot coin to make the carrot pumpkins. (Watch the video below!) Set these “pumpkins” aside. The notches that were cut away can be saved for another recipe.
  • Using a vegetable spiralizer, spiralize the long, unused pieces of carrot into carrot noodles. Thinly slice the pieces that don’t fit in the spiralizer by hand. Put the carrot spirals aside. 
  • When the water in the pot starts to boil, add the black soybean spaghetti and turn the heat down to medium. Cook the pasta for three minutes, then add the raw shrimp to the pot and continue cooking for 2-3 minutes. 
  • Note: if you use another type of pasta, adjust the cooking time according to the directions on the box. Add the shrimp during the last 2-3 minutes of cooking time.
  • Drain the shrimp and spaghetti in a colander. Return it to the pot (off the heat), and stir in the carrot spirals and the sauce.  
  • Divide the Halloween spaghetti between the serving bowls. Garnish with the pumpkin-shaped carrots, sliced scallions, and pumpkin seeds. Happy Halloween!

Notes


This is a level 2 recipe (transition or weight maintenance). Halloween can be a challenging time if you are a chocolate-lover who is trying to maintain a healthy weight! Consider having a filling meal that is loaded with protein and fiber before the festivities. This Halloween spaghetti is a nutritious meal that may help you feel satisfied so you’re less likely to overindulge later.
Legume-based pasta that is packed with protein and fiber may be more filling than a pasta made of white flour. That said, it can still be quite easy to overeat pasta as the portions are relatively small. If you don’t feel that your pasta portion is big enough, a garden salad on the side can add low-calorie volume.
The macro breakdown of this main course is unusual for a pasta dish. Most of the calories are coming from a combination of fat and protein (slightly more protein than fat). The relatively low carb count makes this a good choice for those using a low carb diet for weight loss or blood sugar control in diabetes.
To lower the calorie count a little more, you could replace some of the spaghetti with spiralized veggies. Another option is to use less sauce. 
Nut and seed butters typically provide 180-200 calories per 2 tablespoons. Using just a little less Halloween sauce can easily cut 50-100 calories (or more) from the dish.
For a higher energy meal, have a bigger portion, add a side of bread, or add more sauce to the dish. (Or, if you know that you’ll be indulging in Halloween treats later, enjoy the lighter meal as-is!)
 
Nutrition information is for one serving. Using sugar-free syrup instead of real maple syrup will further reduce the carbs and calories.

Nutrition

Calories: 578kcalCarbohydrates: 36.6gProtein: 59.7gFat: 25gSaturated Fat: 4gPotassium: 1675.3mgFiber: 15.6gVitamin A: 119.2% DVVitamin C: 5.4% DVCalcium: 38.6% DVIron: 49.1% DV
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