Der echte Schwabe hat:

Montags Nudle,
dienstags Kuttle,
mittwochs Knöpfle,
donnerstags Spätzle,
freitags gedämpfte Grundbirn,
samstags Pfannkuchen,
sonntags Brätle und Salätle.
 
Let yourself be surprised – your palate and stomach will be thankful for the mostly rural and light meals. Here is a selection:

• The most Swabian of all meals is without a doubt the “Maulttasche”, see picture above.
• Swabian „Rostbraten“ (Fried beef slices with lots of sautéd onions, usually served with Sauerkraut, Maultaschen or Spätzle).
• Gaisburger Marsch (The "national dish" of Stuttgart, which is potatoes and Spätzle in a wonderful meat broth made of boiled beef and marrow bones served in a steaming terrine over which a browned onion spreads a wonderful aroma). 
• Laugenbrezeln (A typically Swabian bakery item which is not only sold and eaten in the bakeries but also on the streets. Cut open and spread with some butter, the Brezl tastes especially good).

One of the best links on the subject of Swabian cuisine can be found at Peter Mangold.