One spaghetti squash
One cube butter (mine was unsalted)
One bunch green onions
Pierce the squash and roast on a cookie sheet, 350 degrees, for about an hour and a half.
Brown the butter- melt in a 12" skillet over medium heat. It will melt, foam, stop foaming, and finally small particles will sink to the bottom and begin to brown. Slowly cook until particles are medium brown, stirring occasionally.
Chop bottom half of onions, discarding the roots. Reserve leafy tops for another recipe. Should be about 3/4 cup. You could also use leeks.
Sauté onions in browned butter until soft,about five minutes. Whisk in white vinegar, about 1/4 cup, and a few splashes of lemon juice. Add about 1/2 tsp of salt, 1 tsp sugar, and a few grinds of pepper. Seasonings are to taste. It should be balanced- the sugar is just enough to balance the vinegar, not enough to make it sweet.
Halve the squash and scoop into a bowl. Stir in hot vinaigrette and 1/2-3/4 cup Parmesan cheese. (I used Ball cheese)
We served this with meatballs and a salad.