|20 min||30 min||2|
|2 cup whole||Baby carrots (shredded, dressing)|
|4 large stalk(s)||Celery|
|1 tbsp||Coconut oil|
|1 clove(s)||Garlic (dressing)|
|2 tbsp minced||Ginger root (dressing)|
|1 pinch||Sea Salt|
|1 squash||Spaghetti squash|
|1/4 tsp||Stevia sweetener, powder (dressing, or 8-10 liquid drops)|
|3/4 cup||Water (dressing)|
|1 medium||Yellow onion|
|2 tbsp||Apple cider vinegar (dressing)|
Throw the baby carrots, ginger, garlic, water, and apple cider vinegar into a blender, and blend until smooth.
Add stevia to taste. Store in the 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 your oven to 375 degrees Celsius. Slice spaghetti squash in half- remove the seeds. Place face down on a baking sheet or casserole dish and bake for 30 minutes- or until tender. You should be able to pierce the skin easily with a fork when it is done.
While the squash is roasting, dice the onion and celery, and sauté them over medium heat, in a bit of coconut oil.
When the squash is cool enough to handle, gently scrape a 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 mingles.
Serve while piping hot - and top with carrot ginger dressing!