Spaghetti squash & avocado salad

Yield: 1 Servings

Measure Ingredient
6 mushrooms -- sliced
2 avocados -- seed,peel
3 cloves garlic -- crushed

1 md spaghetti squash

½ red bell pepper --

: julienned

½ green bell pepper --

: julienned

4 oz sliced black olives --

: drained

: slice

: Avocado Oil Vinaigrette----- ¾ c avocado oil -- or light : vegetable o

¼ c white wine vinegar

1 ts oregano

1 ts basil

1 ts rosemary

1 ts dry mustard

1 ts Worcestershire sauce

: Salt and pepper to taste Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.

Shake all ingredients together in tightly covered container. Let Vinaigrette stand at least 24 hours. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve.

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