If you are using gem squash, trim the base of each squash, so that it can stand flat, and slice off the top. Scoop out the seeds and discard them. If you use butternut squash, cut in half lengthways, scoop out the seeds and about 1cm/¾in of the flesh from the upper part. Oil a shallow baking dish with 1 tablespoon of the oil. Put the squash in the dish, cover with foil and put in the oven while you prepare the rice.
Heat the remaining oil in a deep-frying pan. Add the garlic and as it begins to soften, add the chopped chorizo. Fry over a medium heat until the red oils leach out of the sausage. Now stir in the diced pepper, smoked paprika and sundried tomatoes, then remove from the heat.
Mix the rice and cheese together in a bowl along with the chopped parsley. Now add the chorizo mixture with the oils from the frying pan and mix together well.
Remove the squash from the oven and divide the rice mixture amongst the squash. Cover again with foil and