Preheat oven to 425°F. Wash the outside of the squash diligently until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.
Cut the squash into ¼ inch pieces. (I would recommend cutting + roasting the entire squash to get additional meals out of it.)
Lay parchment paper on baking tray and lay out slices of squash. Spray lightly with coconut oil spray and black pepper and put into the oven for about 15 minutes.
While the squash is cooking, cut off the ends of the plantain and then score the peel (mindful not to cut through the plantain) and then remove the peel. Slice the plantain into ½ inch pieces. (Again, I would recommend baking the whole plantain).
Place parchment paper on another baking tray and lay out plantains. Spray with just coconut oil and put into the oven when you take out the delicata squash to flip.
Place both the squash and the plantain into the oven for another 20 minutes until browned on the edges. You will need to flip the plantains after 10 minutes to brown on both sides.
While they are cooking, dice peppers. Place spinach into a bowl and add peppers.
Once the squash + plantains are baked, take out of the oven to cool for a few minutes. While they are cooling, heat your Seeds of Change brown rice/quinoa packet or reheat your already cooked brown rice or quinoa. Add ¼ cup to the green bowl.
Add squash and plantains to the bowl. Top with a dollop of guac or avocado mash and drizzle with avocado oil. Enjoy!
Recipe by at https://www.littleadaptsbyjax.com/plant-based-plantain-guac-bowl/