Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties.
Heat oil in a skillet. Melt 1 tablespoon butter in a large skillet over medium-high heat.
Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Cook for 3-4 minutes on each side. Continue until you've used all the squash mixture. Use additional butter if necessary.
Sprinkle with salt and pepper and serve with sour cream.
For a different flavor, you can saute the patties in butter. For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.