1. Boil the spaghetti squash whole until soft, remove from water and let cool. Meanwhile, sauté mushrooms in margarine or Earth Balance until soft, then add soy sauce and balsalmic vinegar. Sauté 1 more minute then transfer to a bowl to cool.

2. When squash is cool enough to handle, slice in half (do this over the sink) and scrape out seeds, retaining the stringy part of the squash. Use a fork and scrape out the “spaghetti” strands into a large bowl. Mix the salt and rice vinegar together and toss with the squash. Set aside.

3. Heat a shallow sauté pan and fill with about 1 inch of water. When the water begins to steam, turn the heat down to as low as possible. You want the water to be hot, but cool enough to place your hands in.

4. Clear your counter and have all your ingredients ready: bowl of crushed pistachios, washed arugula, bowl of sautéed mushrooms, bowl of spaghetti squash. Place one of the spring roll wrappers in the hot water to soften, about 30 seconds. Remove from water and place in front of you. Add about 2 tablespoons of squash, mushrooms and arugula. Sprinkle with nuts and fold closed. Repeat.

5. For the sauce: Whisk ingredients together until sugar dissolves. Place in serving bowls and add pistachio nuts for garnish.