Stuffed Butternut Squash with Veggie Quinoa and Sausage

Cut butternut squash into halves and scoop out the seeds. Drizzle with olive oil, salt and pepper. Roast at 400 degrees for about an hour or until soft. While the squash is cooking, sauté one large zucchini, 1 1/2 cups cauliflower rice, and 2 jalapeño sriracha chicken sausages (or any type of sausage) in avocado oil on medium to high heat. Season with pink salt, pepper, oregano, garlic powder and chili powder. Once the veggies are hot add in 2 cups cooked quinoa and 2 cups of fresh spinach. Sauté until the spinach is wilted (3-5 minutes). Stuff the quinoa mixture inside the squash and enjoy. Optionally, mix in some chipotle sauce with the quinoa.