Preheat your oven to 375 degrees and cover a baking sheet with parchment paper. Cut your spaghetti squash in half, lengthwise. (To save space I’ll tell you that there are plenty of tutorials online on how to easily cut into a spaghetti squash, so if you’re unfamiliar, a quick Google search will help you.) Remove the seeds and pulp with a large spoon, then place the squash on the baking sheet, cut side down.

Sprinkle a couple of tablespoons of water on the parchment paper around the squash and roast for about 30 to 40 minutes. You want the squash to be tender, but not too mushy. When the squash is done, remove from oven and place the baking sheet on a cooling rack. Turn the squash cut-side up—be sure to use a hot pad or towel! While the squash is cooling, mix the onion, almond flour, eggs, baking soda, cream of tartar, salt, pepper and cinnamon in a large bowl and whisk until well-combined. Once the squash has cooled, scrape out the insides with a fork into a large bowl and measure about 4 cups of the spaghetti strands for this recipe. Place the squash in a clean dishtowel or paper towels to remove excess water. Add the strained spaghetti squash to the mixture and mix well. Let the batter rest for 10 minutes, then heat ½ tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is heated, give the skillet a swirl to coat the bottom, and then drop ¼ cup servings of batter into the pan. Cook the fritters until they are adequately browned on the bottom and set, like a pancake. This will vary according to your stove, but about 2-3 minutes should do. Flip the fritter gently and cook the other side until browned and cooked through. Again, this will take about 2-3 minutes. Cook the fritters in batches, adding more olive oil to the pan as necessary. Serve hot off the stove.