Spaghetti Squash and California Avocado Salad

== Description ==
=== Ingredients ===
* avocado oil Vinaigrette
* 1 medium spaghetti squash
* 6 Mushrooms, sliced
* ½ each red and green bell pepper, julienned
* 4 oz (1 can) sliced black olives, drained
* 2 California avocados, seeded, peeled and sliced
* avocado oil Vinaigrette
* ¾ Cup avocado oil or light vegetable oil
* ¼ Cup white wine vinegar
* 2 to 3 cloves garlic, crushed
* 1 tsp each oregano, sweet basil, rosemary, dry mustard and
* worcestershire sauce
* salt and pepper to taste
== Directions ==
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, and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve.
Vinaigrette Preparation
Shake all ingredients together in tightly covered container. Let Vinaigrette stand at least 24 hours.
=== Other Links ===
== See also ==
Category:Avocado Recipes
Category:Basil Recipes
Category:Black olive Recipes
Category:Hass avocado Recipes
Category:Mushroom Recipes
Category:Mustard seed Recipes
Category:Oregano Recipes
Category:Pumpkin Recipes
Category:Avocado oil Recipes