Boil squash 10 minutes in salted water; remove from water.
Cut a slice from one side of each squash; remove centers with spoon.
Season with salt, pepper, sage, and sugar.
Saute almonds in butter.
Add to mixture; mix well.
Add egg and half the crumbs.
Fill squash cups with mixture; place on baking sheet.
Top with buttered crumbs; sprinkle with paprika.
Bake in preheated 350°F oven 30 minutes.