Spaghetti Squash And Avocado Salad

1       medium spaghetti squash
6       mushrooms, sliced
1/2     each red and green bell pepper, julienned
1 can   (4 ounces) sliced black olives, drained
2       avocados, seeded, peeled and sliced
Avocado Oil Vinaigrette

Prepare Avocado Oil Vinaigrette at least 24 hours
before serving time. 

Halve squash lengthwise and 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 and simmer squash 20 minutes.  Drain off
water.  Cool squash and shred into strands.  Mix
squash, mushrooms, peppers, olives and avocados in
serving bowl.  Pour Vinaigrette over, toss gently and
serve. 

Contributed by Stephanie da Silva