Preheat the oven to 450 degrees F with a rack in the centre. Cut squash in halves lengthwise, and remove seeds and fibers from it. Sprinkle the squash halves properly with ½ teaspoon of salt and ¼ teaspoon of pepper. Take a roasting pan, and fill it with ¼ inch of water. Place the squash halves in it, and cover it with aluminium foil. Bake it for around 35 to 40 minutes or until the squash is tender – confirm by piercing it with any sharp pointed knife. Remove the pan from the oven, and transfer the squash on a cool surface. Set it aside to cool down, and lower the temperature of oven to 425 degrees F.
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Take a spoon, and scoop out the baked flesh of each squash halve into a large bowl. Leave ¼ inch of border of 6 squash halves so that they retain their original shape. Add sour cream, paprika, chives and remaining teaspoon of salt and ¼ teaspoon of pepper to the bowl. Mix it with a handheld electric blender or potato masher until the mixture becomes smooth and well combined. Fill the 6 squash halves with the batter. Sprinkle toasted breadcrumbs at the top of it. Bake it for around 20 to 30 minutes or until a golden brown top is achieved. Serve as you need.
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