Spaghetti Squash And Avocado Salad

Spaghetti Squash And Avocado Salad

Ingredients:
(4 of 7) [12/17/1999 12:14:06 PM]
Squash Recipes : COLLECTION
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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

Directions:
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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:
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3/4 cup avocado oil or light vegetable oil
1/4 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
Shake all ingredients together in tightly covered container. Let
Vinaigrette stand at least 24 hours.
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From: ??? (I accidentally erased the poster, sorry!)
SQUASH CASSEROLE
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