Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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