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Preheat the oven to 425°F.
Slice the squash in half lengthwise, through the middle, use a fork to remove the seeds from the middle of the squash.
Slice the squash into ½ inch strips.
Toss the slices of delicata squash, minced garlic and sliced jalapenos with the olive oil and taco seasoning.
Spread in an even layer on a baking sheet.
Place in the oven for 20 minutes.
Divide the cooked quinoa between two bowls.
Top with the roasted squash, mixed baby greens, sliced avocado, red onion and fresh cilantro.
Drizzle with creamy chipotle sauce.