Before trick-or-inevitable treating's sugar rush, parents attempt to give their Montessori-going kids a nourishing meal. These kid-friendly Halloween supper ideas mix their favorite holiday elements—like endearing jack-o'-lanterns, amiable ghosts, and terrifying Halloween decorations—with nutritious foods.

1. Deviled Egg Spiders

These spooky Deviled Egg Spiders are also tasty. The ideal, nutritious Halloween treat for the whole family!p>

Ingredients

• 6 hard-boiled eggs
• 1 teaspoon Dijon mustard
• 1/4 cup mayonnaise (or vegan mayonnaise)
• 1/4 teaspoon kosher salt
• 15 to 20 pitted whole olives (black, green, or kalamata)

Preparation

1. The eggs should be cut in half lengthwise. Place the yolks in a mixing dish after removing them. The yolks should be combined with a fork after being added to the mayonnaise, salt, and mustard.
2. Pipe the egg yolk mixture back into the egg white's center using a piping bag or sandwich bag with the bottom tip cut off. (Alternatively, you may just spoon the egg yolk mixture into the egg white.)
3. Halve twelve olives lengthwise. Each Deviled Egg should have one half on top, sliced side down.
4. To create the legs, cut the remaining olives in half again lengthwise and into four slices.
5. Position the olive halves on top of the deviled eggs, with 3-4 legs on each side.

2. Pumpkin Mac and Cheese

A recipe for mac and cheese with pumpkin! A rich, creamy sauce topped with three varieties of cheese and pure pumpkin puree is poured over the noodles. In Duarte, CA Montessori centers, kids love having this.p>

Ingredients

• 1-pound dried medium-shaped pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 15 ounces pure pumpkin puree
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/4-1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 6 ounces sharp Cheddar cheese shredded
• 4 ounces of Mozzarella cheese shredded
• 2 ounces of grated Parmesan cheese + more for serving

Preparation

1. Take a large saucepan or pot and add water to it. Wait for the water to boil. Add the pasta once the water starts boiling. Cook until the pasta is al dente, or just soft. Set aside after draining.
2. While the pasta is cooking:
3. Melt the butter slowly in a large pot/saucepan over medium heat. Add the flour and continue whisking until the mixture turns golden.li>
4. Once all the flour has been absorbed and there are no lumps, gradually whisk in the milk. Till the milk thickens, continue stirring often.
5. Stir in the pumpkin, Dijon, salt, pepper, garlic powder, and onion powder after lowering the heat to a low setting. Do taste it and adjust it according to your taste buds and need.
6. Remove the mixture from the heat as soon as it starts to boil. Add handfuls of the shredded cheese gradually and whisk until smooth.
7. Add the drained pasta after folding and serve right away with more grated Parmesan cheese on top.

Note:

When adding the cheese, make certain the sauce is not bubbling. Just hot enough to melt the cheese, the saucepan must be withdrawn from the heat source. The cheese, especially the cheddar, may separate into an oozy mess if the mixture is too heated. If more low heat is required to melt the cheese, put it gently again.