Preheat oven to 400 degrees. Remove the spaghetti squash seeds and drizzle the squash with olive oil and salt and pepper. Place cut side down on a baking sheet and bake for 45-50 minutes.
Remove the squash and let cool (approximately 30 minutes)
Scrape the flesh into a bowl, add 1 egg, cornstarch, cumin, salt and pepper, and mix through. At this point, the mixture can be refrigerated and set aside until ready for use (up to 24 hours).
For the hollandaise sauce, add all ingredients to a food process and pulse until pureed. Set aside
When ready to assemble the dish, heat olive oil in a large frying pan on medium heat. Use a 1/4 cup measuring cup to scoop the squash mixture into 4 mounds on the frying pan. Flatten with a spatula and cook 3-4 minutes. Flip the patties and cook the other side for 3 minutes.
Simultaneously, bring water to a boil, add vinegar.
Stir the water to form a "cyclone" and gently place eggs in the boiling water and cook for approximately 5 minutes until poached. (it may be easier to do one egg at a time)
briefly warm the kale in the frying pan until slightly wilted. Place on top of squash patties. Top with sliced tomato, one poached egg, and avocado-dijon hollandaise. Enjoy.