1 cupFisher® toasted and chopped Black Walnuts, divided
1/3 cup finely chopped fresh parsley, divided
1/2 (approximately) cup chicken broth
Preheat oven to 400ºF. Halve and seed squash; brush flesh with half of the oil, and season with half each of the salt and pepper. Place cut sides up on parchment paper–lined baking sheet; bake for 35 to 40 minutes or until tender.
Meanwhile, heat remaining oil in large skillet set over medium heat; crumble in ground chicken and season with remaining salt and pepper. Cook for 5 to 8 or until chicken starts to brown. Add onion, sage, rosemary and garlic; cook, stirring, for about 5 minutes or until onion softens. Stir in wine; cook for about 5 minutes or until most of the moisture evaporates and chicken is cooked through. Remove from heat; let cool slightly.
Toss together bread, chicken mixture, egg, 1 cup cheese, 1/2 cup nuts and 1/4 cup parsley. Gradually stir in 1/2 cup broth until well combined, adding a few more tablespoonfuls if necessary, until bread is moist but not soggy.
Spoon filling evenly into squash halves. Top with remaining cheese and nuts. Cover each with foil; bake for 25 minutes or until filling is steaming and cheese is melted. Remove foil; bake for about 15 minutes or until cheese is golden brown. Garnish with remaining parsley.
For entertaining, squash can be baked and stuffing can be prepared a day ahead, then refrigerated separately. Stuff squash just before baking.