Not Pasta Salad

Caroline ShupertRecipes

By
@cmaude

This is an adaptation of an old Weight Watcher's recipe. I learned to use spaghetti squash from them.

This was long before the "points" thing with WW so I have no idea of points on this but with the addition of avocado I am sure it is high.

NOTE: Once avocado is sliced you should pour dresing over it as soon as possible or it will turn black.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

25 Min

Ingredients

VEGETABLE SALAD:

1 medium
spaghetti squash
6 large
fresh mushrooms, sliced (use your favorite variety)
1/2 medium
red bell pepper, sliced in thin strips
1/2 medium
green bell pepper, sliced in thin strips
1 can(s)
(2.25 ounces) sliced black olives, drained
2 medium
ripe avocado, peeled and sliced
1/4 tsp
sea salt
1/4 tsp
freshly ground black pepper

OIL VINAIGRETTE DRESING:

1/4 c
olive oil
1/4 c
vegetable broth (low-sodium ok)
2 clove
garlic, minced
1 tsp
oregano, dried
1 tsp
basil, dried
1 tsp
rosemary, dried
1/2 tsp
dry mustard
1/2 tsp
worcestershire sauce

Directions Step-By-Step

1
Oil Vinaigrette Dressing Instructions:
Shake all ingredients together in a lightly covered container. Refrigerate until chilled or up to 24 hours before preparing salad.
2
Vegetable Salad Instructions:
Halve squash lengthwise and scoop out seeds. Place both halves cut-side down in a large saucepan; add water to a depth of 2 inches. Cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain and cool squash. With a fork, pull off spaghetti-like stands of the squash and place in a large salad bowl.
3
Mix together the squash, mushrooms, peppers, olives and avocado. Pour Oil Vinaigrette Dressing over vegetables and toss gently. Serve immediately or chill until serving time.

NOTE: Once avocado is sliced you should pour dresing over it as soon as possible or it will turn black.

About this Recipe

Course/Dish: Vegetables, Other Salads