Cut squash lengthwise into halves. Remove seeds and fibrous material with a tablespoon. Place halves, cut side down, on a rack in a shallow baking pan.Pour hot water into pan, half way up the sides. Place in a 350F oven for 35 to 40 minutes to allow squash to steam and soften. When soft, remove from oven to cool slightly. When cool,remove pulp and reserve shells.

In your blender or processor make bread crumbs and set aside.

Add scooped out squash to blender or processor. Add chopped parsley,shallots. sofyened butter, sour cream, salt and pepper. Beat until well blended.Taste. Adjust seasonings. Spoon mixture into reserved squash shells. Continue with preparation or refrigerate until later.

Cook bread crumbs with melted butter until well mixed and slightly brown. Sprinkle bread crumbs over stuffed squash shells. Bake in a 350F oven for 15 to 20 minutes.( bake 5 minutes longer if squash was refrigerated.)

Remove from the oven and divide in half to make 4 servings.