Preheat oven to 425 degrees and coat a baking sheet with coconut oil cooking spray.
Spread out chopped squash on pan, spray lightly with additional coconut oil spray, toss to coat and sprinkle with salt and pepper.
Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.
Add the feta cheese, almond milk, garlic, ground flaxseed, lemon juice, onion powder, paprika, chili powder, sea salt, chipotle pepper, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth.
Cook pasta according to package directions and saute chopped spinach until cooked.
Drain the pasta, then add back to pot, add cooked spinach and butternut squash sauce. Stir to combine and cook over medium until heated throughout, then serve immediately.