Asian Chicken Noodle Soup

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1 tablespoon toasted sesame oil

4 scallions, chopped (white and green parts separated)

4 scallions, chopped (white and green parts separated) 

1 2-inch piece ginger, peeled and finely chopped

2 cloves garlic, minced

2 cups low-sodium chicken broth

2 large skinless, boneless chicken breasts (about 8 ounces each)

2 tablespoons teriyaki sauce

Kosher salt

1 cup chopped delicata or other winter squash

9 ounces fresh Asian egg noodles

1 red, yellow or orange bell pepper, thinly sliced

1 5-ounce package baby spinach (about 8 cups)