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Add a photoServings: 4
Ingredients
- 6 x Large eggs
- 2 c. Lowfat milk
- 1 c. Butternut squash pure
- 4 c. Flour maybe less Freshly-grated nutmeg to taste Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Oil - (to 2 tbspns)
- 2 Tbsp. Butter
- 1 Tbsp. Minced parsley for garnish
- 2 Tbsp. Bread crumbs (optional)
Directions
- In a large bowl whisk Large eggs, lowfat milk and squash. Gradually stir in sufficient flour to create 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 possibly spider transfer to a bowl filled with ice water, to cold. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hrs, if you like or possibly prepare immediately.
- Heat butter in a saute/fry pan add in spaetzle, and toss till warmed through; add in parsley and bread crumbs, if you like and season to taste with salt and pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 159 | 60% |
| Total Fat 17.91g | 22% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.09g | |
| Cholesterol 334mg | 111% |
| Sodium 224mg | 9% |
| Potassium 399mg | 11% |
| Total Carbs 12.58g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.78g | 5% |
| Protein 14.24g | 23% |
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