Wash and dry the outside skin of the squash, and cut each of them in half the long way.
Sprinkle with salt and pepper, drizzle with olive oil and place cut sides
down on a parchment lined heavy baking sheet. Roast at 350º for about 40 minutes.
Place the rice and 1 cup of water, plus a pinch of salt into a saucepan. Bring to a boil, lower heat to a simmer, cover and cook for 20 minutes – remove from heat, leave lid on and set aside. It will not be entirely cooked, but will finish in the oven.
Drizzle a couple tablespoons olive oil in a wide sauté pan, and bring up to a high heat. Place chunks of the ground turkey around the pan, leaving a bit of space around them, or they won't brown.
Keep on high heat for a few minutes until the bottom side is nicely colored.
Lower heat a bit, add celery, onion, bell peppers and garlic, and stir to break up the ground turkey.
Season generously with kosher salt and fresh cracked pepper.
After about 5 minutes, add the kale, tomato sauce and water. Cover pan and steam together for about 5 minutes.
Remove cover from pan, add the cooked rice, and herbs, and cook for 5 to 10 minutes to let flavors blend and evaporate most of the liquid from the pan. Stir in
pine nuts, and remove from heat.
Turn the roasted squash halves cut side up and fill with stuffing, dividing mixture evenly. You may have to pack it down a little, but try to mound up the top a little.
Roast in 350º oven for about 30 minutes.
In an open skillet, toast 1 cup fresh bread crumbs in a teaspoon or so of butter.
Remove squash from the oven, top each half with a bit of the bread crumb topping, and grate some Pecorino Romano over the bread crumbs
Return to the oven for about 5 minutes.
Serve with a wedge of lemon to squeeze over the tops, as well as some warm tomato sauce.