Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.
In a large mixing bowl, combine squash, 2 tablespoons of olive oil, cumin, cinnamon, pepper and half of the salt.Spread seasoned squash on sheet pan and roast until slightly softened and browned, about 20 minutes; set aside.
Place remaining olive oil and onions in a medium saucepan on medium heat and sauté until onions are translucent, about 2-3 minutes.
Add bell pepper, rice, water or broth and remaining salt; bring to a boil.Reduce to a simmer; cover and cook until rice is tender, about 25-30 minutes.
Remove from heat and add squash and half of the parsley to the rice. Mix gently and garnish with remaining parsley before serving.