Try this Audrey Spaghetti Squash and Avocado Salad

[Guest guest]

 

 

 

Spaghetti Squash and Avocado Salad

 

Avocado Oil Vinaigrette

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

 

Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. 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.

 

Avocado Oil Vinaigrette

3/4 cup avocado oil or use canola oil

1/4 cup white wine vinegar

2 to 3 cloves garlic, crushed

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

sauce

salt and pepper to taste

 

Shake all ingredients together in tightly covered container. Let vinaigrette

stand at least 24 hours.

 

 

 

 

 

[Guest guest]

Oh my gosh does that sound good! I'll hang onto this for when I feel like

braving the spaghetti squash monster again.

 

I'm running on adrenaline, caffeine, and very little personal time or sleep

this week -- got tired of eating only cereal, fruit, and fast food so

thought I'd try that " easy " squash - ha! About next weekend I should have

the time and patience to cook!

 

Thanks again!

Audrey