1 medium spaghetti squash
Olive oil, for drizzling
Salt and pepper
1/4 cup thinly sliced green onions
1/4 cup finely chopped parsley
5 sage leaves, finely chopped
2 garlic cloves, minced
1 large egg
1/4 cup Pecorino Romano, grated
1/4 cup chickpea flour (or GF oat flour)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Peanut oil for frying
Preheat oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly drizzle the flesh with olive oil and season with salt and pepper. Roast in the oven, cut-side up for about 40 minutes or until tender. (Read more: How To Cook Spaghetti Squash in the Oven.)
Allow the squash to cool slightly, then use a fork to shred the squash into strands. Transfer your squash "noodles" to a strainer to drain any excess liquid.
In a large bowl, combine the sliced green onions, chopped parsley, chopped sage leaves, and minced garlic. Once the spaghetti strands have drained of excess liquid, add them to the bowl with the herbs and toss to coat. Fold in the egg, Pecorino Romano, chickpea flour, salt, and pepper. Toss all of the ingredients together until the mixture is well combined.
Using a soup spoon, scoop a generous amount of the squash mixture into your hands and form into patties, one by one, and lightly flatten. Make sure you shape all of your patties before heating the oil. Heat one tablespoon of peanut oil in a large pan. Once the oil is hot (you can test by adding a strand of squash — if it sizzles, you're ready to go), add the patties, making sure not to overcrowd the pan. Depending on the pan size, you should be able to fry about 4 to 5 latkes at a time. Fry for about 2 minutes, or until golden brown and crispy. Flip the latkes and fry for another 2 minutes on the other side. Transfer the cooked latkes onto a paper towel-lined plate. Repeat with the rest of the mixture and additional peanut oil.
Serve the latkes hot with sour cream or crème fraîche.