There's a great gluten-free high-fiber pasta at farmers markets right now, and it's called spaghetti squash. The flesh shreds into long strands that look remarkably like their namesake. Halve and roast the squash, then mix the shreds with garlic oil and Parmesan. Paesanos (1806 Capitol Avenue) offers spaghetti squash as a sub for wheat pasta, and it's especially good with the restaurant's roasted vegetables and chicken. It also makes nice little cakes when mixed with egg and herbs, then pan-fried until golden. Top it with marinara and tell your kids it's a new noodle. They might just like it!