Fall's bounty is not as showy as summer's. After all, a bushel of parsnips is simply not as gorgeous as one full of ripe peaches. But what this season's humble root vegetables and squashes lack in outer beauty they make up for by being satisfying and truly delicious. Loaded with fiber -- and no end of antioxidants -- earthy parsnips, rutabagas, sweet potatoes, turnips, and butternut, spaghetti and acorn squashes form the basis for hearty and comforting lowfat dishes.

And there's no need to doctor up these sturdy veggies with loads of oil or butter for taste; they can stand up to assertive spices like paprika, chili powder, cumin and cloves, all of which add great flavor -- and you'll never miss the fat.

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