Spaghetti Squash, Quinoa and Parmesan Fritters

INGREDIENTS

eggs

2/3 cup

flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)

2 cups

spaghetti squash, cooked and wringed out (see below)

2 cups

quinoa, cooked

1/2 cup

Parmesan cheese, freshly grated

1/4 cup

fresh spinach, finely chopped (OPTIONAL)

1/2 tsp

salt

For garnish:

green onions, chopped

dollop of sour cream or Greek Yogurt