Warm the beans: If using canned, drain the beans and add some liquid to the beans in the sauce pan to help them cook. Season canned beans to taste. If using homemade beans, simply warm using your preferred method.
Prepare the quinoa: combine all the spices, quinoa and about a tablespoon of olive oil in a sauce pan and gently fry over medium high heat, stirring constantly for about a minute.
Add one cup of water and bring to a boil.
Cover tightly with a lid, reduce the heat to medium and let cook until all the water has been absorbed, about 20 minutes.
Roast the squash: cut the squash crosswise into thick rings.
Remove the seeds
Place the squash on a parchment-lined baking sheet, drizzle with olive oil and season with salt and pepper.
Roast the squash for 40 minutes, turning halfway through, or until the squash is fork-tender.
Use two forks to pull the spaghetti-like strands of flesh from the squash skin.
Season the pulled squash once again with olive oil and salt (optional).
Assemble the bowls starting by dividing the squash, then top with the beans, and finally the quinoa.