Instructions: Preheat the oven to 350 degrees. To prepare the squash, place it cut-side up in a roasting pan, sprinkle salt and pepper over it, and drizzle the oil over the top. Bake in the oven for 35 to 40 minutes.

Meanwhile, prepare the stuffing. Heat the olive oil in a medium saute pan until very hot. Add the onion, garlic, and celery and saute for about 3 minutes. Add the sherry and cook over high heat until reduced by half.

Remove from the heat and let cool completely. When the onion mixture is cool, transfer it to a medium bowl and add the diced French bread. Toss to mix. Add enough of the stock to soften the bread, and then add the eggs and stir to mix well. Add the hazelnuts, pecans, thyme, sage, salt, and pepper and stir to mix well. Set aside.

Remove the squash from the oven. Without removing the squash from the pan, divide the filling among each half, spooning it into the scooped out cavities, and return the pan to the oven. Bake for 30 minutes, or until the stuffing is hot all the way through. Remove from the oven.

To serve, place the squash halves on a large serving platter or on individual plates. Serve hot.

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