Cook the noodles in salted water for approx. 1½ mins., rinsed in cold water, drained. Mix the noodles, squash, beetroot, diced bacon and oil, place in the prepared holes.
Whisk together the cream, eggs and cheese, season. Pour over the noodle nests.
Approx. 25 mins. in the centre of an oven preheated to 180°C.