---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Spaghetti Squash And Avocado Salad
  Categories: Vegetables, Salads
       Yield: 1 servings
  
  
         1 md spaghetti squash
         6    mushrooms  -- sliced
       1/2    red bell pepper  --
   :          julienned
       1/2    green bell pepper  --
   :          julienned
         4 oz sliced black olives  --
   :          drained
         2    avocados  -- seed,peel
   :          slice
   :          Avocado Oil Vinaigrette-----
       3/4 c  avocado oil  -- or light
   :          vegetable o
       1/4 c  white wine vinegar
         3    cloves garlic  -- crushed
         1 ts oregano
         1 ts basil
         1 ts rosemary
         1 ts dry mustard
         1 ts Worcestershire sauce
   :          Salt and pepper to taste
   
   Prepare Avocado Oil Vinaigrette at least 24 hours
   before serving time. Shake all ingredients together in
   tightly covered container.  Let Vinaigrette stand at
   least 24 hours. 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.
   
   Recipe By     :
  
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