Spaghetti squash is a pleasant and unusual vegetable side dish that appeals to nondieters as well.

LEMON-PARMESAN SPAGHETTI SQUASH

13-pound spaghetti squash

1tablespoon extra-virgin olive oil

2teaspoons lemon juice

1/3cup parsley, chopped

1/3cup grated Parmesan cheese

Cut the squash in half lengthwise and remove seeds. Place the squash cut-side down on a microwave-proof baking dish and pierce in several places with a fork. Microwave 12 minutes, or until a fork easily pierces through the skin.

Note: If you can’t fit both halves in the microwave, microwave them separately. The cooking time will be less; 7 to 8 minutes each.

Let the squash cool slightly and scrape the inside with a fork to remove the long strands. Toss the strands with the olive oil, lemon juice, parsley and cheese. Add salt and black pepper to taste.

Makes 4 servings. Per serving: 135 calories, 4 g protein, 17 g carbohydrates, 0 fiber, 7 g fat, 2 g saturated fat, 6 mg cholesterol, 145 mg sodium.

Marge Perry, Special to Newsday