Acorn Squash stuffed with Chicken, Wild Rice and Walnuts

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1 acorn squash cut in half
2 cups wild rice
2 chicken breasts, cooked and cubed
1/3 cup orange juice
1/4 cup walnuts
1/4 onion

Preheat oven to 400. Cut squash in half, remove seeds and cook, cut side down for 45 minutes. Meanwhile, heat a nonstick skillet and cook onions until soft, add chicken and cook through. Remove squash from oven. In a large bowl, mix together chicken, cooked rice, orange juice, and walnuts. Add salt and pepper to taste. Stuff the mixture into the squash and cook an additional 15 minutes.