Home > Blog > Healthy Halloween RecipesHealthy Halloween RecipesBy Sally Cohen / Leave a Comment / Recipes / October 16, 2013 December 19, 2019Delicious holiday season food doesn’t have to be fattening, and with Halloween approaching, it’s a great time to get a head start with these tasty, healthy Halloween recipes, which will please the family without ruining your weight loss goals! Cider Roasted ChickenBrining overnight in a salt-and-cider mixture makes this chicken recipe incredibly flavorful and moist, and basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Nutrition per serving CaloriesProteinCarbsFatSaturatesFiberSodium22426.9g11.3g7.1g2g0.4g452mg Ingredients3 quarts water1 quart apple cider¼ cup kosher salt1 tablespoon black peppercorns1 bay leaf1 (6-pound) roasting chicken2 cups apple cider1 large onion, peeled and halved4 flat-leaf parsley sprigs4 garlic cloves, peeledMethodCombine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.Preheat oven to 400°Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.Butternut Squash and Parmesan Bread PuddingA side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash.Nutrition per serving CaloriesProteinCarbsFatSaturatesFiberSodium30418.1g35.3g10.3g4.8g4g823mg Ingredients3 cups (½inch) cubed peeled butternut squashLow fat cooking spray½ teaspoon salt, divided1 teaspoon olive oil1 cup chopped onion1 garlic clove, minced2 cups 1% low-fat milk1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided¼ teaspoon black pepper⅛ teaspoon ground nutmeg3 large eggs2 large egg whites8 ounces (1-inch) cubed day-old French bread (about 9 cups)MethodPreheat oven to 400°.Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.Combine remaining 1/4 teaspoon salt, milk, half the cup of cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture.Add bread, and stir gently to combine. Let stand 10 minutes.Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining half cup of cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.Candied ApplesThese apples make great Halloween treats for everyone. Green Granny Smiths really go well with the sweet white and bittersweet chocolates, but you can use any apples you like.Nutrition per serving CaloriesProteinCarbsFatSaturatesFiberSodium2601.9g48.4g8.7g5g7.8g11mg Ingredients6 Granny Smith apples3 ounces bittersweet chocolate2½ ounces premium white baking chocolateMethodWash and dry apples; remove stems. Insert a wooden stick into the stem end of each apple. Coarsely chop the chocolatePlace bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth.Place white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth.Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 1 1/2 teaspoons white chocolate.Place apple, stick side up, on baking sheet covered with wax paper. Repeat procedure with remaining apples.Chill apples until ready to serve.Quick Fall MinestroneMake the most of fall produce, like butternut squash and kale, in this hearty vegetarian soup. Pasta and beans make it especially filling.Nutrition per servingCaloriesProteinCarbsFatSaturatesFiberSodium2129.6g36g5g1.6g3.9g961mg Ingredients1 tablespoon vegetable oil1 cup chopped onion2 garlic cloves, minced6 cups vegetable broth2 ½ cups cubed peeled butternut squash2 ½ cups cubed peeled baking potato1 cup (1-inch) cut green beans½ cup diced carrot1 teaspoon dried oregano½ teaspoon freshly ground black pepper1/4 teaspoon salt4 cups chopped kale½ cup uncooked orzo (rice-shaped pasta)1 (16-ounce) can cannellini beans or other white beans, rinsed and drained½ cup (2 ounces) grated fresh Parmesan cheeseMethodHeat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil.Reduce heat, and simmer 3 minutes. Add kale, orzo and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.With these great recipe ideas, making delicious food for a Halloween gathering which is also healthy should be a much less scary prospect now. Do you have any great Halloween recipe ideas? If so please share them with us by commenting below!