If you are following a low-carb diet or avoiding gluten, consider spaghetti squash as a substitute for pasta. Preparing spaghetti squash is a bit of a magic trick — steam it until soft, then use a fork to scrape out the flesh, which comes out in strands just like pasta. Low-Carb, Gluten-Free Spaghetti Ingredients: • 1 3-pound spaghetti squash • 2 tablespoons vegetable oil • 24 ounces mini-portabella (cremini) mushrooms, sliced • 1 teaspoon grated fresh ginger • 1 tablespoon minced garlic, about 3 cloves • 6 sun-dried tomatoes, sliced • Salt and pepper, to taste • 1 cup mixed greens Directions: Cut squash in half and scrape out seeds. Steam until soft when stuck with a fork. (A pressure cooker or multicooker works well: Steam in 1 inch of water for 10 minutes.) Remove squash from steamer and, holding it with a dish towel, use a fork to scrape the steamed flesh into noodle-like strands. Heat oil in skillet. Saute mushrooms until soft, then mix in ginger, garlic and sun-dried tomatoes. Season with salt and pepper. Remove from heat and toss in mixed greens, allowing them to wilt in the residual heat. Serve over spaghetti squash “noodles.” Serves 4.