For 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!