Spaghetti Squash Fritter's

I saw Michael Symon make these on The Chew the other day and they looked so good i had to try them!. He used sage and blue cheese in his, but those are not flavours i particularly enjoy so i modified it a bit.
I ate mine for dinner with a fried egg, but these would make a great side dish or appetizer as well.


Ingredients:

• half of a small spaghetti squash, cooked and de-seeded
• 2 oz shredded Parmesan cheese
• 1.5 Tbsp cream cheese, melted
• 2 cloves of garlic, crushed
• 1 egg, beaten
• 1 Tbsp rice flour (you can use regular flour if not concerned about being gluten free)
• Olive Oil for pan frying
• 1 tsp italian seasoning
• salt and pepper to taste

Directions:
Once the spaghetti squash is cool, fork the strands into a large mixing bowl.
Add in the parmesan, cream cheese, garlic, italian seasoning and salt and pepper. Mix well.
In a seperate small bowl mix the rice flour and beaten egg. Add this to the squash mixture and mix again.
In a deep pan over medium to high, heat olive oil
Form squash mixture into patties and pan fry in olive oil for about 3 minutes on each side or until golden and crispy.