Spaghetti Squash and Avocado Salad

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Spaghetti Squash and Avocado Salad   1 medium spaghetti squash

6 mushrooms, sliced

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

4 ounces sliced black olives, drained

2 avocados, seed,peel,slice   Avocado Oil Vinaigrette;

3/4 cup avocado oil or light vegetable o

1/4 cup white wine vinegar

3 cloves garlic, crushed

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

1 teaspoon dry mustard

1 teaspoon 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.