Preheat over to 424°F

Cut the squash in 2 halves, scrap out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

Bake for about 30-40 minutes. Remove it from the oven when its cooked through and soft, and let it cool Flip the squash so the cut side faces up -- that will speed the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bow. Let cool.

Wring out the spaghetti squash by wrapping small portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.

If possible, refreigerate for two days. (Up to five)

In a large bowl, using electric mixer, beat two 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 squashm quinoa, Parmesan cheese, finely chopped spinach, and salt. Mix very well until the mixture has uniform consistency.

Heat a large skillet on high-medium heat until very hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon full of batter for each fritter and drop it on the skillet. Using a spatula, correct the shape for each fitter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown., about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposide side and repeat. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes.

Top with greek yogurt for garnish.