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| Photo: Jennifer Iserloh. |
She would transfer the two halves to her mangled cutting board and hand me a fork. We would both scrape the fork over the squash, freeing the steamy fibers that look very much like golden yellow strands of vermicelli.
I could hear the popping and perking of her homemade sauce warming on the stove. "Turn the heat down," she would instruct when the popping became too vigorous. She served hers with tomato sauce, but I like to use a protein-packed bolognese to make it a complete, cool-weather meal.













