Slice the spaghetti squash in half lengthwise. Remove and discard the seeds and fibrous center.

Using a fork or skewer, pierce several holes in the skin side of one squash half. Place the squash half cut-side down in a microwave-safe dish with approximately 1 inch of water. Microwave for 10 minutes, or until the flesh is tender.

Allow the squash to cool briefly, then turn it cut-side up and scrape the flesh into strands using a fork. Transfer the strands to a large mixing bowl. Repeat the cooking and scraping process with the remaining squash half and add it to the bowl.

Add the minced garlic, ground cumin, chili powder, salt, and black pepper to the squash. Stir to combine evenly.

Add the beaten eggs to the mixture and mix thoroughly. Sprinkle in the cornstarch and stir until the mixture is cohesive. If excess moisture is present, gently press or squeeze the squash to remove it before proceeding.

Heat a thin layer of oil in a large skillet over medium-high heat. Once the oil is hot, form the squash mixture into small, flat patties, pressing gently to remove excess moisture.

Carefully place the patties into the skillet and cook for several minutes per side, turning once, until golden brown and crisp.

Remove the fritters from the skillet and transfer them to a paper towel–lined plate to drain excess oil. Serve immediately.