In a large bowl whisk eggs, milk, 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 colander into a large pot of boiling water.

When spaetle floats to the top, they are done. Remove cooked spaetzle from pot. Cool.

Drain and toss lightly to coat with oil.

Me,t butter in a sauce pan add spaetzle, parsley, breadcrumbs and kale. Season to taste.

Enjoy!