Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Transfer to a small baking dish (or large for 4 servings). Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops.

To the baking dish of partially baked squash, add the seasoned tomatoes, sliced white bottoms of the scallions, and chorizo (tearing into bite-sized pieces before adding) in an even layer; season with salt and pepper. Bake 12 to 14 minutes, or until the chorizo is browned and cooked through. Leaving the oven on, remove from the oven. Evenly top with the guajillo sauce and cheddar and monterey jack. Return to the oven and bake 2 to 3 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bake with the cooked rice on the side. Top with the sour cream and sliced green tops of the scallions. Enjoy!