1 small to medium spaghetti squash2 eggs 3/4 teaspoon ground nutmeg 1/2 teaspoon cayenne 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup flour Canola or vegetable oil Honey, to taste (optional)

Preheat oven to 375 degrees. With a small sharp knife, pierce squash all over. Place on a baking sheet and roast until tender, about 1 hour, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.

In a large bowl, beat the eggs lightly. Mix the nutmeg, cayenne, cinnamon, salt, and pepper into the eggs. Add the squash to the egg mixture. Add the flour to the squash and eggs, and stir together very well.

In a skillet, heat oil on medium-high. With an ice cream scoop, drop batter into the hot oil (at the most three to four at a time, depending on the size of your pan). Allow the fritters to fry for a few minutes on each side until they are a deep golden brown.

Remove the fritters from the oil with a slotted spoon and place directly onto a plate with paper towels. Repeat until done with the entire batch. Drizzle with honey, if desired.

Adapted from sweetsav.blogspot.com