1 md spaghetti squash
6 mushrooms -- sliced
1/2 red bell pepper --
: julienned
1/2 green bell pepper --
: julienned
4 oz sliced black olives --
: drained
2 avocados -- seed,peel
: slice
: Avocado Oil Vinaigrette-----
3/4 c avocado oil -- or light
: vegetable o
1/4 c white wine vinegar
3 cloves garlic -- crushed
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.
