Spaghetti Squash Latkes (Gluten Free) With Sriracha Mayo Dipping Sauce

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   ["To cook spaghetti squash: Cut in half (lengthwise), scoop the seeds out, drizzle with olive oil, salt and pepper. Place face down on a baking sheet and bake in oven at 400F for 30-40 minutes until it can easily be shredded with a fork.", "SRIRACHA DIPPING SAUCE: Place all recipes except oil into a blender. Stream in canola oil slowly until ""mayo"" is thick and creamy. Add additional Sriracha to taste, as desired. Set aside in fridge.", "Place ""spaghetti"" in a cheesecloth and strainer to release all excess liquids while you prep the rest of the ingredients", "Toss all rest of ingredients together with the strained spaghetti squash ""noodles"" until well incorporated (no chunks of dry chickpea flour visible). If the batter is still a bit too wet, add additional flour.", "Using a large spoon, or hands, divide into 8 or 10 patties. Make a slight indent in the middle for even cooking.", "Heat 1 TB oil in a cast iron skillet or nonstick pan until oil sizzles when patties hit the surface. Fry 3-4 patties at one time to avoid reducing oil temperature. Fry for a total of 5-6 minutes. 3 minutes on one side, two on the other, or until evenly golden brown and crispy.", "Remove and place on paper towel lined plates to drain excess oil. Serve warm with Sriracha mayo. Be sure to save yourself some before they're gone!!"]

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