Preheat your oven to 400˚F. Quarter the squash and remove the seeds. Place cut-side up in a roasting pan.
In a small bowl combine the scallions with the fresno pepper, garlic, thyme, ginger, soy sauce, allspice, and cinnamon. Stir, adding enough olive oil to form a thick paste. Spoon the paste over the squash, spreading across all the flesh of the squash. Roast until the squash is tender, 35 to 45 minutes.
While the squash is roasting, combine the arugula with the bulgur and pomegranate seeds. Add in the vinaigrette and toss until combined.
Once the squash is done, divide the arugula onto the roasted squash.