How to Make a Halloween Snack Board

Now that we’ve been through quite a few Halloweens with type 1 diabetes in the family, I’ve learned from years past and gotten better about planning ahead. My current strategy: Let my son indulge at the Halloween party at school, keep dinner low-carb yet festive, then finish the night with some of the candy he’s gathered door-to-door. With snack boards all the rage right now, this year I came up with a fun spooky-themed snack board for our perfect pre-trick-or-treating feast.

For this board, I purposely chose items that had few ingredients and were simple to prepare, most the day before. While the whole board is super fun, each item on its own is a festive, low-carb treat that could be enjoyed any time throughout the month of October.

Serves: 4


  • 4 tablespoons ranch dip
  • ½ cup broccoli
  • ½ cup cauliflower
  • 6 baby carrots
  • 3 cucumber slices
  • 4 celery slices
  • 11 red bell pepper slices
  • 2 black olive slices
  • 2 sugar snap peas
  • 2 cherry tomatoes
  • 4 mandarin oranges, peeled, pith removed
  • 4 ¾-inch celery pieces
  • 4 hard-boiled eggs, peeled
  • 4 mini Edam cheese rounds, wax removed
  • 4 black olive slices
  • 1 red food-coloring marker
  • 2 string cheese sticks
  • 4 pretzel rods
  • 4 fresh chives
  • 1 .3-ounce package sugar-free strawberry gelatin
  • 1 cup water
  • 4 food-grade syringes
  • ½ cup store-bought guacamole
  • 1 avocado
  • 1 lime
  • 1 black food-coloring marker
  • 4 fresh mozzarella pearls
  • 4 large whole pitted black olives
  • 4 orange cherry tomatoes
  • 4 toothpicks

How To Make It

  1. VEGGIE SKELETON: Fill a small dish with ranch dip. (This becomes the skeleton head that you will create the rest of your skeleton around.) Arrange broccoli, cauliflower, carrots, cucumber, celery, bell pepper, black olives, sugar snap peas, and cherry tomatoes as pictured to create the body and facial features of your skeleton. (Nutrition information varies by item.)

  2. MANDARIN PUMPKINS: Place a thin slice of celery in the center of a peeled orange. Repeat with remaining oranges. Cover and refrigerate until ready to serve. (1 mandarin pumpkin has 47 calories, 0 g total fat, 12 g carbohydrates, 2 g fiber, and 1 g protein)

  3. GHOST EGGS: Make the eye of a ghost’s face by pushing a drinking straw through the white part of a hardboiled egg, being careful not to hit the yolk. Twist the straw a few times, then pull it out at an angle; the egg white should be in the end of the straw. Push this piece out, discard, and repeat to make a second eye and mouth. Cover and refrigerate until ready to serve. (1 ghost egg has 70 calories, 5 g total fat, 0 g carbohydrates, 0 g fiber, and 6 g protein)

  4. CHEESE MONSTER EYES: Cut a small ring in the center of the cheese round (large enough to place a black olive slice). Use a toothpick to fit the olive slice around the cut-out area. Using a red food-coloring marker, draw squiggly lines coming out from the center to resemble bloodshot eyes. (1 cheese monster eye has 70 calories, 6 g total fat, 0 g carbohydrates, 0 g fiber, and 5 g protein)

  5. WITCH’S BROOMSTICKS: Cut both string cheese sticks in half. Tie a piece of chive around the top of each cheese chunk; trim the ends of the chive with kitchen shears. Make several slices into the cheese, stopping below the chive. (Instead of slicing it, you could also just peel the cheese as if you were eating it; just be careful not to pull all the way up to the top.) Insert a pretzel rod into the top of the cheese. (1 broomstick has 82 calories, 6 g total fat, 0.4 g carbohydrates, 0 g fiber, and 6 g protein)

  6. GELATIN SYRINGES: Prepare sugar-free strawberry gelatin according to package instructions. Draw up ¼ cup of the prepared gelatin mixture into each food-grade syringe (the type used for oral medications, with no needle), Put the cap on the end of the syringe and place in the refrigerator for approximately 4 hours, or until gelatin is set. (2 syringes, or 1/2 cup prepared gelatin, has 10 calories, 0 g total fat, 0 g carbohydrates, 0 g fiber, and 1 g protein)

  7. GUACAMOLE WITH AVOCADO SKULL: Position an avocado so that the widest end is at the top. Using a black food-coloring marker, draw the outline of a skull onto the avocado, with two big circles for eyes, an upside-down heart shape for the nose, and a thin rectangle for the mouth. Using a knife, cut out the features: For the eyes and nose, scoop out the avocado until you hit the pit. For the mouth, simply remove the thin layer of avocado skin, but do not cut deep into the avocado. Use the knife or the end of a skewer to make notches to look like teeth. To prevent browning, squeeze lime juice onto the exposed avocado. Spoon guacamole into a small serving bowl and place the avocado skull directly in the guacamole. Note: We don’t actually eat the skull avocado; it just serves as a fun prop for the guacamole that we use as an additional dip for our veggie skeleton. (2 tablespoons guacamole has 60 calories, 6 g total fat, 1 g carbohydrates, 1 g fiber, and 1 g protein)

  8. HALLOWEEN SKEWERS: Thread one mozzarella pearl, one whole pitted black olive, and one orange cherry tomato onto each of four toothpicks. Cover and refrigerate until ready to serve. (1 skewer containing 1 olive, 1 mozzarella pearl, and 1 tomato has 15 calories, 1 g total fat, 1 g carbohydrates, 0 g fiber, and 0.5 g protein)

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.