Preheat oven to 450F.
Line a baking sheet with foil and lightly oil the sheet and the acorn squash.
Roast squash cut side down for 20-30 minutes, or until soft. This will vary depending on the size.
While the squash is roasting, heat olive oil in a large skillet over medium heat.
Add the chorizo and cook, stirring frequently until starting to brown, 10 minutes.
Add garlic and cannellini beans. Saute for 5 minutes more and then remove from heat. Stir in the paprika, manchego and green onions.
When the squash are done, turn them over on the baking sheet.
Add one tablespoon of broth to each squash half and poke it with a fork to let the broth soak in a bit.
Divide the chorizo stuffing mixture among the squash halves, mounding it up in each.
Return the squash to the oven and roast for for 5 minutes more.