🥄Ingredients:
🔸400g black spaghetti (squid ink pasta)
🔸Salt for pasta water
🔸1 cup (240g) pumpkin puree
🔸1 cup (100g) grated cheddar cheese
🔸½ cup (120ml) cream or milk
🔸Salt and pepper to taste
🔸Pinch of pumpkin seed
🔸3 eggs
🔸1 avocado
🔸1 tbsp mayonnaise
🔸Purple onion skins or black food coloring for dye
🔸Salt and pepper to taste
🔸2 cups mixed salad greens
🥄Instructions:
Bring salted water to a boil and cook the black spaghetti for about 8-10 minutes or according to package instructions. Drain and set aside.
In a saucepan, combine 1 cup of pumpkin puree, 1 cup of grated cheddar, and ½ cup of cream or milk. Season with salt, pepper.
Heat on medium until the sauce becomes smooth and creamy, stirring occasionally.
Hard-boil the eggs (around 9-10 minutes), then gently crack the shells without peeling them.
Soak the cracked eggs in hot water with purple onion skins or black food coloring for 1-2 hours to create a spooky, webbed pattern.
After soaking, peel the eggs and halve them. Scoop out the yolks and mash them with 1 mashed avocado and 1 tbsp of mayonnaise. Season with salt and pepper.
Fill the egg whites with the green “rotten” yolk mixture.
Plate the black spaghetti and pour the pumpkin-cheddar sauce over the top.
Serve the spooky, “rotten” eggs and a side of mixed salad greens.
