Not Pasta Salad

Name: Not Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
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

By Caroline ShupertRecipes
@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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

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
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How to Make Not Pasta Salad

Step-by-Step

Oil Vinaigrette Dressing Instructions:
Shake all ingredients together in a lightly covered container. Refrigerate until chilled or up to 24 hours before preparing salad.
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.
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.

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