Spaghetti Squash and Avocado Salad recipe

4 servings

3/4 cup vegetable oil

1/4 cup white wine vinegar

3 cloves garlic, crushed

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

salt and pepper to taste

1 small spaghetti squash

6 mushrooms, sliced

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

2 (2 ounce) cans sliced black olives, drained

2 avocados - peeled, seeded and sliced

In a jar with a tight fitting lid, combine the oil, vinegar, garlic, basil, oregano, rosemary, dry mustard, Worcestershire sauce, salt and pepper.

Shake well and refrigerate for 24 hours.

Halve squash lengthwise and scoop out seeds.

Place halves cut side down in a 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.

In a large bowl, combine the squash, mushrooms, green bell peppers, red bell peppers, olives and avocados.

Pour vinaigrette over, toss gently to coat and serve.