fat free greek yogurt instead of sour cream for nachos, sweet potatoes, dips, etc. Yummy.

We looooove spaghetti squash with our favorite chili recipe. Never tried it with marinara, but I don't think it would be too sweet with an arrabbiata sauce.

We don't use sugar or sugar substitutes. Makes it much simpler.

I quite like quiona. I use it as a pilaf.

"Colored" rice instead of white. I only ever make white rice if I'm making a stir fry; the rest of the time it's various brown and red and wild rice. My kids actually prefer it. Husband, not so much.

I would rather die the death of Gilbert Grape's mother than eat quinoa or splenda. Gag.

Spaghetti squash is delicious (I get it at Giant, PP-- it's near the butternut squash (whole ones, not the prepped packages)), but I can't imagine substituting it for spaghetti. The sweetness of the squash would not go at all with marinara sauce, or any other dish in which I use pasta. My kids eat it as dessert, with a little butter and nutmeg.

We've been trying to increase our protein and fiber lately:

Brown rice/pasta instead of white

Sweet potatoes instead of regular white potatoes

(Not a substitution, but I've been adding black beans or kidney beans to all sorts of meals)

Where can I find spaghetti squash?

I make "ricotta" out of tofu for lasagne. So much protein!

Hummus in quesadillas instead of cheese.

I'm not vegan but realized recently I've been eating a ton of dairy (love winter comfort foods) so have been trying out different alternatives.

Also love spaghetti squash.