Not Pasta Salad

Caroline ShupertRecipes


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.


★★★★★ 1 vote

20 Min
25 Min



  • 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

  • 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

How to Make Not Pasta Salad


  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.

Printable Recipe Card

About Not Pasta Salad

Course/Dish: Vegetables, Other Salads

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