Preheat oven 350

• Place pine nuts on a sheet pan and cook until lightly toasted, about 6 minutes. transfer pine nuts to a plate.
• Increase the oven temperature to 400. Line the sheet pan with foil.
• Place the squash on the foil lined pan and coat the exposed flesh with olive oil, season with a pinch of salt and a twist of black pepper, and turn the squash cut side down. Cook until the squash is easily pierced with a knife, about 45 minutes. Remove from the oven, flip the squash so it’s cut side up, scoop about 1/3 of a flush from each squash, and set aside.
• Set a large heavy-bottomed skillet over high heat. Add a drizzle of olive oil and heat to simmering, then add the turkey and cook, stirring with a wooden spoon to break up the meat, until lightly browned, about two minutes. Add the onions and garlic, season with a pinch of salt in a twist a black pepper, and continue cooking until the vegetable soften, about two minutes. Add the toasted pine nuts and cinnamon and stir to combine. Removed from the heat, add the scooped out and reserve squash, and stir in the parsley and half of the Pecorino.
• Divide the turkey mixture evenly among the squash, mounding it into the cavities. Divide the remaining cheese over the tops and cook until warmed through, about 5 minutes. Remove from the oven, drizzle with olive oil, and serve.