Spaghetti Squash and California Avocado Salad Recipe | USA

Ingredients

• 1 medium spaghetti squash
• 6 mushrooms, sliced
• 1/2 each red and green bell pepper, julienned
• 4 oz (113 g) (1 can) sliced black olives, drained
• 2 california avocados, seeded, peeled and sliced
• 3/4 cup avocado oil or light vegetable oil
• 1/4 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