In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.
Heat the butter in a large, 12-inch nonstick skillet over medium heat.
Spoon the spaghetti squash mixture onto the skillet, measuring ¼ cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.
Serve immediately, topped (if desired) with sour cream.
Video
Notes
* The drier you can get the squash strands, the sturdier the fritters will be. I sometimes roll them in a clean kitchen towel and squeeze to get rid of excess liquid.