Using a sharp knife, slice the spaghetti squash in half lengthwise. Remove the seeds and inner pulp with a spoon. Pierce the outer skin of each half several times with a fork to allow for steam to escape during cooking.

Place one half of the squash face down in a microwave-safe dish. Add approximately one inch of water to the bottom of the dish. Microwave on high for 10 minutes, or until the flesh is tender. Allow to cool slightly before handling. Repeat this process with the second half.

Once cool enough to handle, use a fork to scrape the cooked flesh into long, noodle-like strands. Transfer the spaghetti squash to a large mixing bowl.

Add the minced garlic, cumin, chili powder, salt, and pepper to the bowl with the squash. Mix well. Incorporate the beaten eggs into the mixture, followed by the cornstarch. Stir until the ingredients are evenly combined. The mixture should hold together loosely; if excessively moist, drain slightly or press gently with a clean towel.

In a large skillet, pour a thin layer of cooking oil and heat over medium-high until shimmering.

Shape the squash mixture into small patties, squeezing gently to remove any remaining moisture. Carefully place them in the hot oil. Fry each fritter for approximately 3 to 4 minutes per side, or until golden brown and crisp.

Remove the fritters from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot, optionally accompanied by sour cream, Greek yogurt, or a dipping sauce of choice.