Pierce the squash with a fork 10-15 times, then place it in the microwave and cook on full power for 5 minutes.

Carefully remove the squash (it will be hot, so use an oven mitt), cut it in half lengthwise and scoop out the seeds.

Place the squash halves cut side down on a microwave-safe plate and add 2-3 tablespoons of water. Return to the microwave and cook on full power for 5-6 minutes, until the squash is very tender.

Let the squash cool until it is comfortable to handle, then scrape out the strands with a fork.

Pile the strands into the center of a clean kitchen towel or several layers of paper towel, twist it closed and squeeze firmly to remove as much liquid as possible.

In a large bowl, beat the eggs with the onion powder, sun-dried tomatoes, parsley, salt and black pepper. Add the squeezed squash and stir well to combine.

Heat a large non-stick skillet over medium heat and lightly spray it with avocado oil.

Drop heaped spoonfuls of the mixture into the skillet to make 8 fritters in total, working in two batches, and flatten each one slightly. Cook for 3-4 minutes until golden underneath, then flip and cook for another 2-3 minutes. Re-spray the pan between batches.