Paleo Veggie and Ground Beef Bake

Ingredients:

• l lb grass-fed ground beef
• 2 cups spinach, chopped
• 2 carrots, diced
• 1 parsnip, diced
• 1 zucchini, diced
• 2 bell peppers, diced
• 1 can organic diced tomatoes
• 1 spaghetti squash, cooked and shredded with a fork
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp garlic, minced
• Salt and pepper to taste

Directions:

1.Preheat oven to 375 degrees.

2. Prepare spaghetti squash by poking holes all around it with a fork or knife. Place in microwave for 5 minutes. Cut in half then shred squash with a fork. Set aside.

3. Dice spinach, carrots, parsnip, zucchini, and bell peppers. Add 1 tablespoon bacon grease to a pan over medium/high heat. Add vegetables and saute with some garlic. Add can of drained diced tomatoes. Sautee until vegetables can easily be poked through with a fork.

4. Put vegetables aside; begin to brown ground beef. Add onion powder, chili powder and cumin. 

5. Pour vegetables back on top of beef and cook together for 3-4 minutes.

6. Grease a pan and pour in vegetable/ground beef mix. Cover with shredded spaghetti squash. 

7. Cover with foil and bake for 25 minutes. Uncover foil then broil for five more minutes.

A great side or main dish!