Heat coconut oil in a large skillet. Add summer squash, red bell pepper, chili powder, ground cumin, black pepper, salt, garlic powder, and cayenne pepper. Cook until the squash is tender, approximately 5 to 7 minutes, stirring occasionally.
Add spinach and cook until spinach is just wilted, approximately 30 seconds to 1 minutes. Stir in salsa and remove from heat.
Divide the hash evenly between two plates. Top each plate with 1 whole poached egg and 3 poached egg whites. Garnish with sliced green onion.