Spaghetti Squash and Avocado Salad Recipe

Ingredients <br>- 3/4 cup vegetable oil <br>- 1/4 cup white wine vinegar <br>- 3 cloves garlic, crushed <br>- 1 teaspoon dried oregano <br>- 1 teaspoon dried basil <br>- 1 teaspoon dried rosemary <br>- 1 teaspoon dry mustard <br>- 1 teaspoon Worcestershire sauce <br>- salt and pepper to taste <br>- 1 small spaghetti squash <br>- 6 mushrooms, sliced <br>- 1/2 red bell pepper, julienned <br>- 1/2 green bell pepper, julienned <br>- 2 (2 ounce) cans sliced black olives, drained <br>- 2 avocados - peeled, seeded and sliced <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: 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. <br>

Ingredients
- 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

Directions
step 1: 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.
step 2: 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.
step 3: 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.

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