Cut spaghetti squash in half. Place in a casserole dish with about 1/2 inch of water. Cover with saran wrap and cook in microwave for around 10 minutes or until soft. Alternatively, you can cook in the oven at 425 degrees for 30-45 minutes.

Once finished cooking, scrape insides completely. Place on paper towel to drain. Once it is cool enough, wring out the squash by wrapping small portions of it in paper towels and squeezing hard with your hands over the sink. Try to get rid of as much liquid as you can.

While the squash is cooking, boil the quinoa.

In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, quinoa, Parmesan cheese, spinach if desired, and salt. Mix very well until there is a uniform consistency.

Heat a large skillet on medium-high heat until very hot. Only then add olive oil. It should sizzle and smoke right away. Spoon about a tablespoons worth of the batter, and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder.

Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce hat to medium. Using spatual, flip fritters to the opposite side, and cook 1-2 more minutes.

Serve as is or with a dollop of sour cream. It's also delicoius with apple sauce.