Thursday, October 10, 2013

The Day My Husband Jumped On The Pinterest Bandwagon

I'm in the middle of party prep here, and should probably be baking rather than posting on my blog for the first time in a year and a half.  But this needs to be shared...

You see, my husband jumped on the Pinterest bandwagon...

The other night I made this...

And called it "Mexican Spaghetti & Meatballs"

I was testing a recipe idea for the aforementioned party and trying out some meatballs with a Latin/Mexican twist.  With my family as my guinea pigs, I needed something to pair the meatballs with for dinner, preferably some veggies.

So I halved a spaghetti squash, seasoned it, roasted it in the oven, scooped it into bowls, and served the meatballs on top, finished with a pile of diced avocado.

Two bites in, my husband says, "Did you just think this up?  This is awesome!  You should put it on Pinterest!"

Yup, he uttered those words...

And the kids ate it up too!

Mexican Spaghetti & Meatballs
  1. Halve a spaghetti squash, drizzle with olive oil, and season lightly with Mexican/taco seasoning (I used Penzey's Chicken Taco Seasoning).
  2. Roast cut side down in a 350 degree oven for 45-60 minutes.
  3. In a deep saucepan on medium heat, warm your favorite frozen meatballs.
  4. Add a jar of your favorite salsa (Trader Joe's Pineapple Salsa), a can of diced tomatoes (Trader Joe's Organic Diced and Fire Roasted Tomatoes with Green Chiles), and some Mexican seasoning (Penzey's Rojo Taco Seasoning).
  5. Cover and heat through.
  6. Scoop spaghetti squash into shallow bowls and top with warm meatballs.
  7. Garnish with diced avocado and a sprinkle of cheddar cheese.
The items in parentheses are obviously just suggestions - use what you love and have on hand.  The meatballs would also be great served over a baked sweet potato or rice, and diced tomatoes, roasted corn, cilantro, cheese, avocado, and sour cream/plain yogurt would all make great toppings!

You can find my Pinterest board here.  Happy Pinning!

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