Roast the veggies by preheating the oven to 425 degrees F. Line a sheet pan with parchment paper and add all the diced veggies. Drizzle them with the avocado oil, salt and pepper and toss.
Roast veggies for 30-40 minutes, until tender and crisp. Set aside.
To cook the meat, add the ground pork to a skillet over medium-high heat. Season with Italian seasoning, fennel and 1 tsp salt. Cook until pork is cooked through. Set aside.
Warm your pizza sauce either in a saucepan, or in the microwave for one minute. Set aside.
To assemble bowls:
Divide the cooked spaghetti squash between the three bowls. Top with 1/4 lb to 1/3 lb of the meat. Top with the veggies and olives.
Add the warm sauce and top with the optional cheese.