This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Mix of the Sunday supper and the month of HALLOWEEN!!  And so it begins......


 4  bell peppers, tops cut off in a jagged (or Frankenstein fashion), and seeded

1 spaghetti squash, seeds removed and roasted

1/2 red onion, chopped finely

1 jalapeno, seeded and chopped finely (or leave as many seeds as you like the heat!)

1 can black beans, drained

1/2 bunch cilantro, chopped coarsely

sea salt


2 tbs chili powder

2 tbs cumin

2 tbs garlic powder

juice of 1/2 lime

1/2 cup shredded cheddar cheese

extra virgin olive oil (evoo)

With a paper towel, rub the peppers and tops gently with evoo and set on prepared baking sheet and set aside.  Into a bowl, scrape the contents of the roasted spaghetti squash with a fork, the onion, jalapeno,  black beans, cilantro, all the seasonings, the cheddar cheese and the lime juice.  Mix well and scoop into the prepared bell peppers.  Set the tops on top (ha!) and bake at 350 degrees for 20-30 minutes, or until peppers are to your desired consistency.  Remove from the oven and let sit about five minutes.  Take a paring knife very gently and carefully cut eyes, nose, and mouth similar to the picture above.  Serve alongside ghostly autumn meat muffins below, or on its own for a great Meatless Monday!

NOTES:  Just in case you are unsure of the spaghetti squash, it is this easy to roast it: cut in half, seed and sprinkle with a little evoo, sea salt, and pepper.  Roast on prepared baking sheet at 350 degrees, flesh-side-down, for about 30 minutes and remove from oven.


2 pnds ground turkey

1 tbs sea salt

1 tbs pepper

1/2 tsp allspice

1/2 red onion, chopped and sauteed

1 egg

2 tbs red wine

1/4 cup oats

2 tbs extra virgin olive oil (evoo)

sliced Swiss cheese

Combine all ingredients down to evoo in a bowl.  In prepared muffin tins, pile the meat mixture into each muffin tin cup, and bake at 350 for 30 minutes.  Remove from oven and place one slice of Swiss cheese over each muffin and let sit for three minutes.  With a paring knife, slice around the ends of the Swiss cheese to fit each muffin, and carefully cut eyes and mouth into each slice similar to the picture above.  Serve your ghostly muffin alongside Frankenstein peppers for a ghoulish dinner party!