|Sour cream||1 Cup (16 tbs)|
|Grated sharp cheddar cheese||1 Cup (16 tbs) (3/4 Cup)|
|Grated parmesan cheese||2 Ounce (2 Heaping Tablespoons)|
Preheat oven to 325°F.
Parboil squash 3 minutes.
Halve lengthwise and scoop out center.
Cook pulp until soft.
Blend with remaining ingredients except Parmesan.
Spoon into squash shells, sprinkle with Parmesan and bake until tops are bubbly, about 20 to 30 minutes.