The Homemade Mom: Halloween Week!!

Halloween is coming and we have lots of spooky recipes for you. Just print the shopping list here before you shop and your week is set!

And check out Instagram for some behind the scenes cooking of each meal this coming week, plus some sweet Halloween treats.

Happy (early) Halloween!


Monday: Stuffed (Portobello Mushroom) Spiders

Stuffed spiders…. mmmm! That is, if they’re really just portobello mushrooms and not real spiders. Ha!

These have crunch. Creaminess. Zing and all sorts of amazing flavors. They have a lot of steps, but it’s worth it.

You can clean the gills out of the mushrooms or not. I do. It just depends on your preference.

Servings: 4

Time: 15 minutes prep, 45 minutes cooking

Difficulty: easy


8 large portobello mushrooms, stems trimmed and gills removed

1 tablespoon extra virgin olive oil

Salt and pepper, to taste

2 shallots, divided and finely sliced

5 ounces baby spinach

2 tablespoons unsalted butter

1/2 cup panko breadcrumbs

1 garlic clove, finely minced

1 and 1/2 cups store-bought tomato sauce or my homemade marinara sauce

4-ounce log soft goat cheese, cold

1 bushel of asparagus, stems trimmed


1. Preheat the oven to 450 degrees. Lightly spray a sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 20 to 25 minutes, or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside as you prepare the filling and topping.

2. To make the filling, heat the oil in a large sauté pan over medium-low heat. Add one sliced shallot and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.

3. To make the topping, melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the remaining chopped shallot and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bowl.

4. Reduce the oven temperature to 425 degrees. Line the same sheet pan with parchment paper. Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.

5. Slice the goat cheese into 1/2″ thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture. Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown.

6. While the stuffed mushrooms are cooking, season & roast the asparagus on a roasting tray in the oven at the same time for (12-15 minutes). Remove the mushrooms and place on a plate. Use the asparagus as the spider legs. Serve immediately. Enjoy!

Adapted from:


Tuesday: Bloody-Brain (Spaghetti Squash) Bolognese

On to day two of our Halloween week and we’re having the most delicious brains!!!! Just kidding, it’s spaghetti squash bolognese, but you can easily fit this into your Halloween party and dinner menus. It might even excite your kids to try something new!

This is a low-carb, fully balanced dinner with all the sauce, veg and meat you could ever want from one dish. If you’re feeling extra decadent, sprinkle a little parmesan over the top before serving.

Servings: 2-3

Time: 120 minutes

Difficulty: easy


1 small spaghetti squash, cut in half and seeded

1 tablespoon olive oil

1⁄2 cup onion, minced

3 clove garlic, minced

2 green onion, minced

12-oz ground turkey

2 cups tomatoes, crushed

2 tablespoons chicken broth

1/2 teaspoon Italian seasoning

2 tablespoons fresh parsley, chopped


1. Preheat oven to 350 degrees. Place each squash half cut side down on a baking sheet and bake uncovered for 45 to 60 minutes or until a fork goes easily into the shell.

2. Heat olive oil in a skillet over medium high heat. Add onion, garlic, and green onions and saute for 2 minutes. Add ground turkey and cook for 4 minutes. Add tomatoes and chicken broth, bring to a boil, reduce the heat, and simmer for 20 minutes. Add Italian seasoning and parsley and simmer for 5 minutes.

3. To serve, scoop out the strands of squash, if desired, and top each half with the ‘bloody-brain’ sauce. Sprinkle with extra parsley, if desired. Enjoy!

Adapted from:


Wednesday: Mummy Tarts

I’m really enjoying making all of the Halloween food this week and so is Amelia! She’s never eaten so much food and it’s all because she is so into Halloween this year. She’s going to be a “friendly ghost” so I’ll have to do an extra special ghost something soon (more on that another day).

For today, these mummy tarts were really fun to make. They might look like kiddie food, but they have will satisfy any adult with the beet, apple and cheddar combination.

They do take some assembling, but it’s worth it to see her eyes light up. She’s obsessed with black olives too, so I try to incorporate them in something we eat every day. Today, they’re the eyes…. AHHHHH!!!!

Servings: 4

Time: 35 minutes

Difficulty: medium


1 sheet frozen puff pastry, thawed* and cut into six 4 1/2-inch rounds

3/4 cup cheddar, shredded

1 small apple, peeled, cored and sliced very thin

1 small roasted** beet, scrubbed, peeled, and sliced very thin

1 egg, beaten

18 black olive slices (from about 9 black olives)

Kosher salt and ground pepper, to taste

1/2 teaspoon fresh thyme leaves


1. Preheat oven to 400 degrees.

2. Line a baking sheet with parchment paper or Silpat. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter, cut out 9 rounds. Transfer the rounds to the baking sheet (if you have any scraps you can cut them into strips) prick all over with a fork. Set aside.

3. In a small bowl, combine the cheese, apple and beet. Set aside.

4. Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the cheese, apple and beet mixture evenly over the pastry rounds. Place two olive slices on top for eyes. Season with salt and pepper and sprinkle with thyme.

5. Roll out the remaining puff pastry and cut it into thin strips to layer over the 9 rounds. Brush the pastry strips with the remainder of the egg and layer them over the tops of the tarts (egg side down) so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.

6. Bake until pastry is golden brown and slightly puffed, about 20-25 minutes. Serve warm or at room temperature. Enjoy!

Pro notes: *Roast the beets ahead of time for 45-60 minutes in the oven at 425 degrees. Once they cool, you can use a paper towel to peel off the skin. **And, thaw your puff pastry overnight in the fridge. It’ll be easier to handle when rolling it out.

Adapted from:


Thursday: Creepy-Crawler (Chicken) Pot-Pie

I can’t help but think of Thing from The Addams Family when I see these creepy hands coming out of my pot pie. Well, they’re not that creepy – I traced Amelia’s hand so they are a little more cute than creepy.

The pot pie filling is made pretty quickly on the stove and instead of using pie crust, I used hand shaped puff pastry. It really added to the Halloween spirit.

Servings: 6

Time: 45 minutes

Difficulty: easy


1 large egg yolk

1 sheet frozen puff pastry

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups chicken broth

1 package frozen mixed vegetables

1 1/2 cups shredded rotisserie chicken

1/2 tablespoon garlic salt

Pepper, to taste


1. To make the creepy-crawler hands, preheat oven to 400 degrees. Line a baking sheet with parchment paper. Roll out one sheet of puff pastry dough on a lightly floured surface. Using hand (or a hand cookie-cutter), cut out 6 hand shapes. Place on prepared baking sheet and brush with egg yolk. Bake pastry 15 minutes or until golden. Remove to wire rack to cool and set aside.

2. To make chicken pot pie, melt butter in a large saucepan over medium heat. Whisk in flour; cook, whisking, until bubbling. Gradually whisk in chicken broth. Stir over medium-high heat until mixture comes to a rapid boil and thickens. Stir in remaining ingredients. Return to a simmer; cook for 4 minutes or until vegetables are tender. Season as needed. Pour mixture into serving bowls and garnish with hands. Enjoy!

Adapted from:


Friday: Eyeball Pasta

This super easy pasta dish doesn’t need exact measurements as it can be reduced or doubled (even tripled) as needed. This will be a huge Halloween party hit and it’s super easy to make. Even the littles will love it!

If you don’t want to bother making the eyes with cheese and olives, you can also buy edible eyeballs (they’re sweet though)! I used both here so you can see the difference (I’m obviously not that crafty).

Servings: 4

Time: 20 minutes prep, 15 minutes cooking

Difficulty: easy


One bag/box of spinach pasta

One jar of tomato sauce

One package of string cheese and one small can of black olives or candy eyeballs


1. In a large pot, cook pasta according to directions.

2. While the pasta is cooking, assemble the eyes – slice one string cheese stick about 1/4″ thick. Then, cut the olives in half lengthwise. Using a straw, cut circles out of the cheese discs, and the same with the olives. Place the olive pieces in the cheese pieces to make eyeballs. Alternatively, you can use candy olives in place of the cheese & olives.

3. When pasta is done cooking, drain it and pour tomato sauce in a pile on top. Top with eyeballs and enjoy!

Adapted from:


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Julie is a stay-at-home mom of two girls and with a passion for all things food. She loves growing, cooking, and, of course, eating food! She started meal planning years ago to stay organized and eliminate food (and money!) waste and started sharing it on her own blog, Season Generously.