Preheat oven to 400 degrees.

Cut acorn squash in half to create two bowls out of each. Scoop out the seeds, drizzle with the olive oil and place cut side down on a greased baking sheet.

Roast for about 20 minutes until flesh is softened but the squash is still firm enough to hold it's shape well.

While squash roasts, combine freekah and broth in a medium sauce pot over high heat. Bring to a boil, stir, reduce to low, cover and cook until all the liquid is absorbed by the freekah. Set aside.

Place the butter in a large skillet over medium heat.

Add the onion and rosemary and saute until softened, about 5 minutes.

Add the kale and cook another 3-5 minutes until wilted. Season to taste with salt and pepper.

Place the kale mixture in a large bowl with the cooked freekah, collagen peptides and cheese.

Gently scoop out some of the flesh of the acorn squash, leaving enough in the squash so that it stands up and holds its shape well and place it in the bowl.

Mix the ingredients in the bowl together and scoop them back into each squash half.

Top with additional pecorino romano and return to the oven for another 10 minutes to warm through and melt the cheese. Finish under the broiler for about 2 minutes for a golden brown and crispy top.