|20 min||55 min||2|
|2 cup whole||Baby carrots (shredded, for dressing)|
|4 large stalk(s)||Celery (chopped)|
|1 tbsp||Coconut oil|
|1 clove(s)||Garlic (for dressing)|
|2 tbsp minced||Ginger root (for dressing)|
|1 dash||Sea salt|
|1 squash||Spaghetti squash|
|1/2 tsp||Stevia sweetener, powder (for dressing)|
|2 tbsp||Apple cider vinegar (for dressing)|
|3/4 cup||Water (for dressing)|
|1 medium||Yellow onion (chopped)|
Throw dressing ingredients into a blender, and blend until smooth.
Add stevia, to taste. Store in fridge for up to 5 days. If using a standard blender the carrots will blend more completely if they are shredded to begin with.
Preheat oven to 375 degrees F.
Slice spaghetti squash in half- remove the seeds.
Place face down on baking sheet or casserole dish and bake 30 minutes, or until tender. You should be able to pierce the skin easily with a fork when it's done.
While your squash is roasting, dice up the onion and celery, and sauté them over medium heat, in a bit of coconut oil.
Sauté until they are really soft and tender (about 20 minutes).
When your squash is cool enough to handle, gently scrape fork lengthwise to shred the noodle-like flesh into your pot of veggies.
Season with a pinch of salt, and toss until thoroughly heated and the flavours have mingled.
Serve while piping hot- and top with carrot ginger dressing!