Directions:
- In a large stock pot, fill with enough water to cover squash.
- Cook until done, about 25 minutes.
- Meanwhile, in large fry pan, fry bacon until crisp.
- Remove bacon and set aside.
- Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside.
- When squash is cooked and cooled enough to handle.
- Cut the squash lengthwise and scrap another pan.
- Add butter mixture, eggs, cheese and parsley and give it a good toss.
- Stir over low heat until mixture is slightly thickened.
- Stir in tomatoes and bacon.
- Add salt and pepper to taste.
- Serve immediately sprinkled with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.1 Kcal (1838 kJ) | ||
| Calories from fat | 334.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.21g | 57% | |
|---|---|---|---|
| Cholesterol | 229.11mg | 76% | |
| Sodium | 675.07mg | 28% | |
| Potassium | 465.42mg | 10% | |
| Total Carbs | 7.55g | 3% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 20.13g | 40% | |
| Vitamin C | 20.1mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 218.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 179.92 Kcal (753 kJ) | ||
| Calories from fat | 137.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.25g | 57% | |
|---|---|---|---|
| Cholesterol | 93.88mg | 76% | |
| Sodium | 276.61mg | 28% | |
| Potassium | 190.71mg | 10% | |
| Total Carbs | 3.09g | 3% | |
| Sugars | 1.51g | 15% | |
| Dietary Fiber | 0.65g | 6% | |
| Protein | 8.25g | 40% | |
| Vitamin C | 8.2mg | 33% | |
| Iron | 0.5mg | 7% | |
| Calcium | 89.6mg | 22% | |
* 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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