Add eggs, onion or chives, salt and pepper to cooked spaghetti squash.
Melt 1 tablespoon butter or oil in a large skillet over medium-high heat. Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat.
Cook cakes until bottoms are lightly browned, turn over and brown second side (3-4 minutes on each side). Continue until you've used all the squash mixture. Use additional butter or oil if necessary. Sprinkle with salt and pepper and serve with sour cream.