How to make it

  • Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
  • Halve squash lengthwise, scoop out seeds.
  • Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil.
  • Reduce heat; simmer squash 20 minutes.
  • Drain off water; cool squash and shred into strands & chill.
  • Mix squash, mushrooms, peppers, olives and avocados in serving bowl.
  • Pour Vinaigrette over, toss gently and serve.

Reviews & Comments 5

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    " It was excellent "
    quaziefly ate it and said...
    Great recipe. 5!
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    " It was excellent "
    anniemay ate it and said...
    Ignore Linda, she knows not where her comments lie. This is great.
    Was this review helpful? Yes Flag
    " It was excellent "
    linebb956 ate it and said...
    Hummmm seems like someone is playing nasty with you... here's a 5 foodie to foodie... Low balling is uncalled for..
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  • dancegypsy67 10 years ago
    This could not have been better timed...I just happen to have a spaghetti squash that was looking for a recipe!
    Was this review helpful? Yes Flag
  • trackwidow 10 years ago
    This does sound good. Very interesting combination, but I bet it's yummy. I love veggies of all kinds, so I have a feeling I'd like this too.
    Was this review helpful? Yes Flag

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