I’m on a spaghetti squash kick.  Like 40 calories per serving, which is a cup, before you add anything to it, which is still great.  Niacin, B6, and love.  The more orange your squash, the more beta carotene you get.  This recipe is super easy:

1 spaghetti squash, cooked 2 tablespoons butter 2 tablespoons olive oil 1/2 teaspoon ground cardamom 3/4 teaspoon ground coriander 1/8 teaspoon ground ginger 1/8 teaspoon allspice salt and white pepper to taste 1/2 cup toasted slivered almonds zest of 1 orange
Instructions: In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.