In a mixing bowl, thoroughly combine the prepared spaghetti squash, vegan Parmesan cheese, chopped green onions, and minced garlic cloves. Add salt and freshly ground black pepper to taste.
In another small bowl, combine all the ingredients for the Breadcrumb mixture.
Heat a large non-stick pan or skillet on medium-low heat.
At this point, you should have a spaghetti squash mixture that you can form into 4 to 6 patties. To make each patty, form a ~3-inch round ball and slightly press down in the palm of your hands to form a thick patty. Carefully coat each side of the patty with the breadcrumb mixture by placing the patty in the breadcrumb mixture bowl and allowing the breadcrumb mixture to stick to the patty on both sides.
Spray olive oil or drizzle some olive oil on the heated pan.
Add the breadcrumb coated patties on the pan (you can add all the patties at once on the pan). Cook for 7-10 minutes or until the bottoms are deeply browned.
Carefully flip the patties with a spatula and cook the other side for 5-10 minutes or until golden. Spray more oil on the skillet before flipping if needed. (Note: do NOT cover the patties while cooking).
Serve plain or with your favorite dipping sauce or hot sauce. One of my favorites is serving it with some fresh pesto!
To Cook & Prepare Spaghetti Squash:
Preheat the oven to 400 degrees.
Cut the spaghetti squash in half and scrape out all of the seeds (I like to use my ice cream scoop for this step).
Sprinkle both halves with salt and pepper.
Place each half face down on a baking sheet lined with parchment paper.
Bake for 25-40 minutes or until a fork or knife pierces through easily. Be sure not to over-bake the squash, otherwise you may not get strands out. Depending on the size of your squash it may take more or less time to bake.
Once the squash is cooked, cool until you are able to handle them, and scrape the insides of the spaghetti squash out using a fork so that you create "spaghetti"-like strands.