Total Calories: 237
Cook squash in boiling water, with salt to taste, in saucepan, until tender; drain. Mash squash in large bowl. Add cream, 2 tablespoons melted butter, and eggs; mix well. Sauté celery and onion in butter in skillet until tender. Add to squash mixture with salt, white pepper, and half the cheese; mix well. Spoon into 9x13-inch baking dish; top with remaining cheese and bacon. Bake at 350° for 45 minutes. Serve immediately.
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