Step 1

Heat oven to 425ºF.

Step 2

Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.

Step 3

Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.

Step 4

Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.

Step 5

Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.

Step 6

Bake 22 to 24 min. or until heated through.