Spaghetti Squash and California Avocado Salad

Ingredients

 * Avocado Oil Vinaigrette
 * 1 medium spaghetti squash
 * 6 mushrooms, sliced
 * ½ each red and green bell pepper, julienned
 * 4 oz (1 can) sliced black olives, drained
 * 2 California avocados, seeded, peeled and sliced
 * Avocado Oil Vinaigrette
 * ¾ Cup avocado oil or light vegetable oil
 * ¼ 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

Directions
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.

Vinaigrette Preparation

Shake all ingredients together in tightly covered container. Let Vinaigrette stand at least 24 hours.