not pasta salad
(1)
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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(1)
yield
4 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For not pasta salad
- VEGETABLE SALAD:
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1 mdspaghetti squash
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6 lgfresh mushrooms, sliced (use your favorite variety)
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1/2 mdred bell pepper, sliced in thin strips
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1/2 mdgreen bell pepper, sliced in thin strips
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1 can(2.25 ounces) sliced black olives, drained
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2 mdripe avocado, peeled and sliced
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1/4 tspsea salt
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1/4 tspfreshly ground black pepper
- OIL VINAIGRETTE DRESING:
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1/4 colive oil
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1/4 cvegetable broth (low-sodium ok)
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2 clovegarlic, minced
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1 tsporegano, dried
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1 tspbasil, dried
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1 tsprosemary, dried
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1/2 tspdry mustard
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1/2 tspworcestershire sauce
How To Make not pasta salad
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1Oil Vinaigrette Dressing Instructions:
Shake all ingredients together in a lightly covered container. Refrigerate until chilled or up to 24 hours before preparing salad. -
2Vegetable 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. -
3Mix 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. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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