Spaghetti Squash and Avocado Salad

[Guest guest]

Spaghetti Squash and Avocado Salad

 

1 medium spaghetti squash

6 mushrooms, sliced

1/2 each red and green bell pepper, julienned

1 can 4 ounces)sliced black olives, drained

2 avocados, seeded, peeled and sliced

 

Avocado Oil Vinaigrette:

3/4 cup avocado oil or light vegetable oil

1/4 cup white wine vinegar

2 to 3 cloves garlic, crushed

1 teaspoon each oregano, sweet basil, rosemary, dry mustard and

veg worcestershire sauce

salt and pepper to taste

 

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.

 

 

 

Share your photos with the people who matter at Canada Photos