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