Spaghetti Squash And Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Interesting combination marrying squash & avocado. Ingredients:
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 |
avocado oil vinaigrette |
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. |
Directions:
1. Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
2. Halve squash lengthwise, scoop out seeds.
3. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil.
4. Reduce heat; simmer squash 20 minutes.
5. Drain off water; cool squash and shred into strands & chill.
6. Mix squash, mushrooms, peppers, olives and avocados in serving bowl.
7. Pour Vinaigrette over, toss gently and serve.
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