Preheat oven to 400° and line a rimmed baking sheet with parchment paper. Cut the squash in half, lengthwise and scrape out the seeds.  Spray the flesh with cooking spray and place face down onto the baking sheet. Bake for 35-40 minutes until knife-tender.   Remove squash from oven and let it cool to room temperature.

Once the squash is cool, use a fork to scrape the flesh into long strands. Place the scraped squash strands into a large bowl.  Stir in chopped kale, cilantro, green onions, jalapeno, ginger, cumin, coriander, chili powder, salt, eggs and flour.  Mix well.

Bring a medium skillet over medium high heat add a oil.  In batches add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

Serve with guacamole if desired.