Lately I've been on a spaghetti squash kick, and I did a quick search to learn more about this vegetable that's such a recent addition to my repertoire. Spaghetti squash, also called vegetable squash, noodle squash, or -- get this -- squaghetti, is a winter squash low in calories, and high in Vitamin A, potassium, and beta carotene. It has no strong taste of its own, so it pairs well with sauces, spices and more aggressive ingredients that bring their own flavor. You can serve spaghetti squash just as you'd serve spaghetti, and that's what I've done in this recipe. A simple meatless marinara sauce, bumped up with red pepper flakes and tossed with chickpeas and parmesan cheese, makes this as Italian as you're likely to find in any restaurant. All that's missing are the pasta carbs and calories.