Halloween is here! Make your celebration spooktacular with a festive dinner menu. It’s amazing how everyday ingredients can be transformed to fit any theme. All it takes is a spoonful of imagination. These hauntingly delicious recipes will get you started.

Spaghetti and Eyeballs

» 2 tablespoons olive oil
» 3 cloves garlic, minced
» 1/4 teaspoon red chili flakes
» 2 (8-ounce) cans no-salt tomato sauce
» 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
» 1 teaspoon salt, plus salt to taste, divided
» 1 pound lean ground turkey
» 1/4 cup pesto
» 1/4 cup Italian-style breadcrumbs
» 1/4 teaspoon black pepper
» 8 pitted black olives, cut in half

Heat oven to 350 degrees.

In saucepan, heat oil over medium heat. Add garlic and chili flakes and saute until fragrant. Add tomato sauce, 2 tablespoons Parmesan and salt to taste. Reduce heat to low and simmer 5 minutes. Set aside.

In large bowl, add turkey, pesto, breadcrumbs and pepper. Using your hands, mix well.

Divide mixture into 16 portions. Roll each portion into a ball and gently press an olive half into the top center of each meatball.

Pour marinara sauce into baking dish and top with meatballs, olive side up. Cover with foil and bake until meatballs are cooked through, about 20 minutes. Serve over spaghetti or your favorite pasta. Makes 16 meatballs.

Approximate nutritional information, per eyeball and sauce (not including pasta or extra salt to taste): 100 calories, 6 g fat, 1.5 g saturated fat, 25 mg cholesterol, 350 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 7 g protein

Cemetery Pots de Creme

» 2-1/2 cups whipping cream
» 2 large eggs, plus 2 yolks, beaten
» 3 cups finely chopped bittersweet chocolate
» 1/3 cup strong coffee
» 12 sugar cookies, preferably rectangular or oblong to resemble a tombstone
» 2 tablespoons brown or black cookie frosting for decorating
» 1/2 cup chocolate cream-filled sandwich cookies, crumbled
» 12 gummy worms, cut in half

In medium pot over medium heat, bring whipping cream to a gentle boil.

Add eggs to a blender and blend on high. Slowly add boiling cream to eggs. Blend until cream and eggs are incorporated.

Return mixture to pot and heat on low, stirring constantly until it reaches 160 degrees. Remove from heat and add chocolate and coffee. Whisk till smooth.

Pour into 12 small ice cream or pudding bowls. Chill until soft set, 30 to 45 minutes.

While pot de creme is setting, decorate cookies with brown or black frosting to resemble tombstones. Set aside.

To assemble, spoon 1 tablespoon cookie crumbs onto each bowl. Insert tombstone cookie and 2 worm halves into cookie crumbs. Serves 12.

Approximate nutritional information, per 1/2- to 3/4-cup serving: 550 calories, 45 g fat, 23 g saturated fat, 135 mg cholesterol, 150 mg sodium, 44 g carbohydrate, 4 g fiber, 29 g sugar, 7 g protein

Roasted Butternut Squash Soup

» 1 large butternut squash, cut in half, seeded and roasted
» 1-1/2 tablespoons olive oil
» 1/2 white onions, diced
» 1 teaspoon paprika
» 1 teaspoon red chili flakes (optional)
» 1/2 teaspoon curry powder (optional)
» 2 carrots, diced
» 2 cups water
» 2 cups low-sodium chicken stock
» 2 bay leaves
» 3 fresh sage leaves, minced
» 1/2 cup heavy cream
» Salt and pepper, to taste
» 1/2 cup natural yogurt

With large spoon, scoop out flesh of butternut squash; set aside. In large pot over medium-high, heat oil. Saute onion, paprika, chili flakes and curry powder. Add carrots and water and bring to a simmer.

Add squash, chicken stock, bay leaves and sage. Bring to boil and cook until vegetables are tender, about 20 minutes. Remove from heat and allow to cool.

Remove bay leaves and add cream. With immersion blender or blender, puree soup until smooth. Season with salt and pepper to taste. Return pot to stove and simmer 20 to 30 minutes on low.

Ladle soup into 6 serving bowls. With piping bag, pipe yogurt into a large spiral on top of each bowl. Use toothpick to gently drag yogurt from the center of spiral to outer edge of bowl. Repeat in circular pattern to form spiderweb. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 180 calories, 12 g fat, 5 g saturated fat, 30 mg cholesterol, 400 mg sodium, 17 g carbohydrate, 3 g fiber, 6 g sugar, 3 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.