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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stock pot, fill with enough water to cover squash. | 2. Cook until done, about 25 minutes. | 3. Meanwhile, in large fry pan, fry bacon until crisp. | 4. Remove bacon and set aside. | 5. Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside. | 6. When squash is cooked and cooled enough to handle. | 7. Cut the squash lengthwise and scrap another pan. | 8. Add butter mixture, eggs, cheese and parsley and give it a good toss. | 9. Stir over low heat until mixture is slightly thickened. | 10. Stir in tomatoes and bacon. | 11. Add salt and pepper to taste. | 12. Serve immediately sprinkled with Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	1			-	-	-	-
bacon	8	slices	chopped	934.08	2.8672	28.2688	88.9056
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
egg	4		beaten	286.0	1.44	25.12	19.02
parsley	1/3	cup		7.2	1.266	0.594	0.158
tomato	2		diced	65.52	14.1596	3.2032	0.728
parmesan cheese	1/2	cup	grated	37.0	4.0	4.0	0.5
salt pepper				-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.