Preheat the oven to 400 degrees F
Cut the spaghetti squash in half and using a spoon remove the seeds from the center. Lightly brush the inside with ½ tablespoon olive oil and place each half face down on a parchment paper lined baking sheet. Bake in the oven for 35-45 minutes or until a fork easily pierces through the squash. Place the spaghetti squash on a plate and allow to cool
Using a fork, scrape the inside of the baked spaghetti squash, removing the flesh in strands. Place in a sieve and firmly press down to remove as much liquid as possible.
In a bowl combine the spaghetti squash with the almond flour, dijon mustard and cayenne pepper. Mix to ensure the spices are blended in and sprinkle with salt and pepper.
Form the mixture into small patties approximately the size of a clenched fist and flatten until they are 1/2 inch thick. Place the patties on a plate and leave to rest in the fridge for approximately 30 minutes so they will hold together better when cooking.
Heat the oil in a frying pan on high heat. Quickly cook the patties on one side for approximately 3-4 minutes until golden and then gently flip over. Lower the heat to medium and cook the patties for another 4-5 minutes.
Serve warm topped with ham, spinach or smoked salmon and a poached egg for a delicious and healthy breakfast.
