Preheat oven to 350 F.
Cut each squash lengthwise and remove seeds and pulp. Brush halves with 1 teaspoon olive oil. Place on baking sheet cut side down and roast for 30 minutes.
In a sauté pan on medium-high heat add 1 teaspoon olive oil, onion, chorizo, kale, tomatoes, beer, hatch chile, and rice. Simmer until kale has wilted, onion has caramelized, and no liquid remains. Add salt and pepper to taste. Set aside.
Remove squash from oven and turn over. Fill with stuffing and return to oven for an additional 15 minutes at 375 F, until the kale is crisp on the edges and squash is cooked through.