---

---

1 medium spaghetti squash

---

6 mushrooms, sliced

---

1/2 red bell pepper, stemmed and julienne-sliced

---

1/2 green bell pepper, stemmed and julienne-sliced

---

1 (2.25-oz.) can sliced black olives, drained

---

1 ripe, Fresh California Avocado, peeled, seeded and sliced

---

Salt and pepper, to taste

---

---

---

1/4 cup avocado oil or olive oil

---

1/4 cup low-sodium vegetable broth

---

1/4 cup fresh lemon juice

---

2 cloves garlic, crushed* (can use frozen crushed garlic)

---

1 tsp. oregano

---

1 tsp. basil

---

1 tsp. rosemary

---

1 tsp. dry mustard

---

1/2 tsp. Worcestershire sauce

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.