not pasta salad

Name: Not Pasta Salad
Prep time: 20 min
Cook time: 25 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 teaspoon(s) sea salt; 1/4 teaspoon(s) freshly ground black pepper; ## OIL VINAIGRETTE DRESING:; 1/4 cup(s) olive oil; 1/4 cup(s) vegetable broth (low-sodium ok); 2 clove(s) garlic, minced; 1 teaspoon(s) oregano, dried; 1 teaspoon(s) basil, dried; 1 teaspoon(s) rosemary, dried; 1/2 teaspoon(s) dry mustard; 1/2 teaspoon(s) worcestershire sauce

(1 RATING)

73 Pinches 1 Photo

Caroline ShupertRecipes

Rodney, MI

Updated on May 25, 2012

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.

Rate

prep time 20 Min

cook time 25 Min

method ---

yield 4 serving(s)

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 (2.25 ounces) sliced black olives, drained
2 medium ripe avocado, peeled and sliced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
OIL VINAIGRETTE DRESING:
1/4 cup olive oil
1/4 cup vegetable broth (low-sodium ok)
2 cloves garlic, minced
1 teaspoon oregano, dried
1 teaspoon basil, dried
1 teaspoon rosemary, dried
1/2 teaspoon dry mustard
1/2 teaspoon worcestershire sauce

How To Make not pasta salad

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.

Step 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.
Step 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.
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