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1
Preheat oven to 375 degrees Fahrenheit.
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2
Remove stems and seeds of chiles and rinse inside and out. Soak in just enough hot water to cover (using a second bowl to keep chiles submerged helps) for 15-30 minutes. Blend in a food processor or grind with a mortar and pestle to make a paste.
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3
Cut off top third of squash, laying it on its side if it's a cylindrical variety like zucchini, or on its bottom if scallop squash. Scoop out center of squash, leaving a 1/4 to 1/2 inch wall. Chop squash guts and top (if not a stem) into small cubes.
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4
Heat a pan with olive oil on a medium-high heat and add chorizo and squash. Cook for 8-10 minutes, stirring occasionally and breaking up sausage into small bits, then add chopped chard. After a couple minutes, add cumin, oregano soy sauce, and 1 tablespoon of chile paste. Cook for a couple more minutes, until the sausage is browned and soft. Add cilantro. Spoon into hollowed-out squash and top with cheese, then place on cookie sheet.
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5
Bake in the pre-heated oven until filling is golden and summer squash is tender, about 30 minutes.
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6
Mix the rest of the chili paste with sour cream and agave, and top each squash with a dollop, then sprinkle with scallions and cilantro.
