• Preheat oven to 400˚F. Half and seed squash; brush cut sides with 1 tbsp oil and season with 1/2 tsp salt and 1/4 tsp pepper. Place on parchment paper–lined baking sheet; bake, cut sides up, for 30 to 35 minutes or until tender.
• Meanwhile, heat remaining oil in large skillet set over medium heat; crumble in sausage and cook for about 5 minutes or until starting to brown. Add onion, apple, garlic, sage, and remaining salt and pepper; cook, stirring, for about 8 minutes or until vegetables are tender and sausage is cooked through. Remove from heat; let cool slightly. Stir in balsamic vinegar.
• Toss bread with sausage mixture, egg, 1/4 cup goat cheese, parsley and 1 tbsp chives (if stuffing seems dry, add a few tablespoons of water; it should be moist but not soggy).
• Spoon filling evenly into squash halves; top with remaining goat cheese and walnuts. Cover each with foil; bake for about 15 minutes or until filling is heated through. Remove foil; bake for about 10 minutes or until top is golden brown.

Tip: Add 1/4 cup dried fruit to stuffing if desired, such as raisins, cranberries, cherries or chopped figs.