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Preheat oven to 425F. Arrange squash on a baking sheet and spray to lightly coat with olive oil cooking spray. Season liberally with salt, pepper and lightly with freshly grated nutmeg. Roast to brown at edges and tender, 20-25 minutes.
Meanwhile, bring stock and saffron to boil. Add raisins, beets, carrots, rice and stir; return to a boil, reduce heat to medium-low, cover and simmer 18 minutes. Rice should be golden in color and very fluffy.
In a large bowl, whisk together orange juice, vinegar, hot sauce, sugar, onion powder, paprika, coriander, celery salt, pepper and EVOO. Add squash, rice, oranges, onions, sweet and hot peppers. Stir to coat and combine salad. Serve warm, room temp or cold. garnished with scallions and toasted hazelnuts.