1. Preheat the oven to 425F. Slice each squash in half and de-seed it. 

Place face up on a pan lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake for 25 minutes-ish until soft and a fork goes all the way through. 

2. Meanwhile, add coconut oil to a wok and let it melt. Add garlic and ginger and salt and cook for a minute or two until fragrant. Add spinach for 20 seconds then add your rice and mix it all around. Add a splash of water if your rice is really hard. Cook together until all crispy and warm then let chill to the side until squash is ready. 
3. Once squash is cooked, cut into cubes and add to the rice in the wok. Turn up the heat a bit and drizzle in your soya sauce. Stir it together until well combined then take off the stove. Add to separate bowls and top with sesame seeds, mashed avocado if using, and a fried egg if desired. Enjoy with love and gratitude.