{"id":194623,"title":"Halloween food: black bean spaghetti with olive spiders","modified":"2026-10-30T20:58:20+01:00","plain":"Black bean spaghetti, a red sauce with meat, roasted bell peppers and tomatoes, and spiders carved from black olives.\n\n\n\nFor a Halloween meal, this black spaghetti makes an impression as soon as it reaches the table : \u201cwitch hair\u201d under a thick red sauce, with olive spiders perched on top. Roasted bell peppers mellow the tomatoes, while ground meat gives the sauce body. For 4 people, allow about 1 hour, including half an hour in the oven for the peppers. This recipe joins my collection of keto main dishes.\n\n\n\nWhat Is This Halloween Meal ?\n\n\n\nIt’s a pasta dish in disguise : black bean spaghetti forms the dark base, a sauce of ground meat, roasted bell peppers and tomatoes brings the red, and sliced black olives become spiders. Each olive makes one spider, one half for the body and the other cut into 8 legs.\n\n\n\nThe sauce needs to stay thick enough to hold the spiders without letting them slide off, and the black strands should remain visible around the red sauce. With 12 olives, each plate gets three spiders.\n\n\n\nAlso worth a look : Halloween Eyes.\n\n\n\nWhere Does This Dish Come From ?\n\n\n\nThis is a Halloween creation, designed to be recognizable at first glance. Beneath the decorations is a familiar meat sauce : softened shallots, pressed garlic, crumbled ground meat, then tomatoes and peeled bell peppers.\n\n\n\nBlack bean spaghetti provides the dark color. Cooking times vary by brand, so the package instructions are your best guide.\n\n\n\nThe Main Ingredients\n\n\n\nYou will need 4 servings of black bean spaghetti and 600 g of ground meat, half beef and half pork, or another meat of your choice. The meat gives the sauce umami and a tender texture. Crumble it finely so it spreads evenly through the pasta.\n\n\n\nAlso try : Pasta alla norma.\n\n\n\nThe 2 roasted red bell peppers add sweet, caramelized notes, while the 4 peeled tomatoes provide acidity and color. You will also need 4 cloves of garlic, 2 shallots (or onions), salt, black pepper and 12 black olives, preferably firm and pitted. For a quicker sauce, tomato paste or passata can replace the fresh tomatoes and bell peppers.\n\n\n\nCook with butter, ideally from grass-fed cows, or with avocado oil, mild olive oil or high-oleic sunflower oil.\n\n\n\nCooking and Serving Tips\n\n\n\nRoast the bell peppers on the oven rack at 220 \u00b0C for half an hour, until the skin blackens, then let them cool wrapped in aluminum foil : this makes the skin easier to remove. Briefly plunge the tomatoes into boiling water, then peel the tomatoes and peppers, remove the seeds and drain the pieces. Cook the shallots until translucent and then lightly caramelized, add the garlic and meat, and drain off the excess fat before adding the vegetables. Let the sauce thicken over low heat, then season with salt and pepper.\n\n\n\nAlong the same lines : Zucchini Spaghetti with Mushrooms and Cherry Tomatoes.\n\n\n\nCook the spaghetti according to the package instructions just before serving, and cut the olives in half lengthwise in the meantime. When plating, leave the black strands showing around the sauce and place the spiders on top, cut side against the sauce. A Japanese cabbage salad or a green salad rounds out the meal ; allow for 476 kcal per serving.\n\n\n\nFor everyday keto cooking, here are all my low-carb recipes.\n\n\n\n\n\n\tHalloween Spaghetti with Olive Spiders\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 servings black bean spaghetti600 g ground meat (half beef and half pork, or another meat of your choice)2 bell peppers (red)4 tomatoes4 cloves garlic2 shallots ((onions))12 olives (black)a pinch salt (Himalayan pink salt or Celtic sea salt)a pinch pepper (black)Butter ((from grass-fed cows), for cooking)Avocado oil, mild olive oil or high-oleic sunflower oil (as an alternative)Easy-to-Make SauceTomato paste or passata (in place of the fresh tomatoes and bell peppers)\t\n\t\n\t\tPreheat the oven to 220 degrees Celsius. Place the bell peppers on the oven rack. If desired, place aluminum foil underneath to catch any dripping juices. Roast for half an hour until blackened. Then let cool (preferably wrapped to make the skins easier to remove, for example in the same foil used to catch the juices).Bring a saucepan of water to a boil. Briefly dip the tomatoes into the boiling water. Then let cool.Finely slice the shallots. Heat the frying pan and saut\u00e9 the shallots until translucent. Then lower the heat slightly and let them caramelize lightly.Press the garlic and add it along with the ground meat. Cook the meat all the way through, breaking it up as it cooks. Drain off any excess liquid or fat if needed.Meanwhile, peel the tomatoes and bell peppers. Remove the seeded parts and cut into pieces. Let drain briefly or pat dry. Then add to the ground meat. Mix well, then reduce the heat. Let the sauce thicken. Season with salt and pepper to taste.Cook the spaghetti according to the package instructions.Meanwhile, cut the olives in half lengthwise. Use one half for the body, and cut the other half into 8 legs.\t\n\t\n\t\tEquipment: saucepan, large PFAS-free frying pan, oven set to 220 degrees Celsius, small sharp knife, garlic press, aluminum foil (optional), (small) food processor or immersion blender (optional).\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/194623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=194623"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/194623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/193994"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=194623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=194623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=194623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}