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 water.

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!