Spaghetti Squash and California Avocado Salad Recipe | USA

Ingredients

• avocado oil vinaigrette
• 1 medium spaghetti squash
• 6 mushrooms , sliced
• 0.5 each red and green bell pepper , julienned
• 4 oz (113 g) (1 can) sliced black olives , drained
• 2 california avocados , seeded, peeled and sliced
• 0.75 cup avocado oil or light vegetable oil
• 0.25 cup white wine vinegar
• 2 to 3 cloves garlic , crushed
• 1 tsp each oregano , sweet basil , rosemary , dry mustard and worcestershire sauce
• salt and pepper to taste