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. ---------------------------------------------------------------------------
Nutrition
Ingredients
