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Preheat oven to 350. Bake squash halves cut side down for 30 minutes, turn to cut side up & continue baking, this time covered, for an additional 25 minutes or until squash is tender. Cool slightly. Carefully scoop pulp from squash halves and place in medium size bowl. Mash the squash slightly with a potato masher & set aside. In a large sauce pan cook the onion in the oil until tender, 3-4 minutes. Add garlic & ginger. Cook & stir 1 minute more. Carefully stir in mashed squash, cooked chicken, chicken broth, coconut milk, water, curry powder, salt & pepper. Cook over medium heat stirring occasionally. To serve, spoon hot rice then bisque into bowls & sprinkle each serving with cilantro & cashews.
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