During the Fall season, the only other gourd to receive as much attention as pumpkins is spaghetti squash. The strands miraculously cook up to an al dente texture that is reminiscent of spaghetti noodles — minus the wheat. Whether you're gluten free, vegetarian, or just looking for light (yet fulfilling) fare, this spaghetti squash spaghetti recipe fits the bill. Roasted mushrooms offer some heartiness, and the easy tomato sauce recipe, from famed Italian cook Marcella Hazan, is so comforting that you might end up eating it like soup.