Preheat oven to 450F.
Rub a dab of coconut oil to completely coat the peppers. Place them over an open flame and blacken, turning occasionally.
Place peppers in a stainless steel bowl and cover to allow pepper to soften and for charred skin to separate from flesh. Remove skin with hands (do not rinse) and slice into thin strips.
Slice both ends of squash to create flat surface. Slice squash in half and hollow out core using a spoon. Set aside.
In a sauté pan over medium heat melt 1 tsp coconut oil. Add onion, celery, carrot and garlic and sweat until softened, 2-3 minutes.
Add quinoa and fold together.
Season with salt and pepper.
Season squash with salt and pepper and pack quinoa mixture into center with a spoon. (reserve any extra filling to fold into salad)
Place squash on a baking dish and bake for 6-8 minutes.
In a mixing bowl combine spinach, dandelion, roasted peppers, vinegar, lemon juice, olive oil and any extra quinoa mixture. Season with salt and pepper.
Slice avocado in half and remove pit; season with salt and pepper. In a small saucepan over medium heat, sear avocado in coconut oil until golden brown, 2-3 minutes.
Cool slightly, slice in half and remove skin.
Slice baked squash in half and place each sliced half in two bowls. Top with salad and seared avocado.