Directions:
- In a large bowl whisk eggs, milk and squash. Gradually stir in enough flour to form a thick batter. Season heavily with nutmeg, salt and pepper. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water. When spaetzle float to top, they are done. With a slotted spoon or spider transfer to a bowl filled with ice water, to cool. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hours, if desired or prepare immediately.
- Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1232.13 Kcal (5159 kJ) | ||
| Calories from fat | 450.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.09g | 77% | |
|---|---|---|---|
| Cholesterol | 263.24mg | 88% | |
| Sodium | 3509.77mg | 146% | |
| Potassium | 589.15mg | 13% | |
| Total Carbs | 164.33g | 55% | |
| Sugars | 8.34g | 33% | |
| Dietary Fiber | 17.76g | 71% | |
| Protein | 32.22g | 64% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 11mg | 61% | |
| Calcium | 668mg | 67% | |
| Amount Per 100 g | |||
| Calories | 245.28 Kcal (1027 kJ) | ||
| Calories from fat | 89.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 77% | |
|---|---|---|---|
| Cholesterol | 52.4mg | 88% | |
| Sodium | 698.7mg | 146% | |
| Potassium | 117.28mg | 13% | |
| Total Carbs | 32.71g | 55% | |
| Sugars | 1.66g | 33% | |
| Dietary Fiber | 3.54g | 71% | |
| Protein | 6.41g | 64% | |
| Vitamin C | 0.4mg | 3% | |
| Vitamin A | 0.3mg | 52% | |
| Iron | 2.2mg | 61% | |
| Calcium | 133mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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