Spaghetti squash is the original source of veggie noodles. Unlike other vegetables, it doesn’t require you to use a spiralizer to create perfect, twirlable strands — after a quick roasting time, a fork is all that’s needed. Follow Food Network Magazine’s foolproof roasting guide here. Then, create a comforting low-carb dinner featuring the yellow gourd. Find delicious inspiration from the October issue below.

Spaghetti Squash Alfredo with Pancetta and Peas (pictured above)

You won’t miss the pasta when your squash strands are dressed up with Alfredo sauce. Shallots, white wine and fresh thyme balance the creaminess of the classically decadent dish.

While you’re updating pasta, give pesto a makeover too. Kale, hazelnuts and golden raisins blend together to make vibrant pesto that tastes more appropriate for fall than the traditional basil version. You can freeze extra sauce for up to a month.

Cincinnati “five-way” chili is the combination of spaghetti and chili plus cheddar cheese, onion and kidney beans. But spaghetti squash works just as well and tastes just as indulgent when topped with the hearty ingredients.