Preheat the oven to 400 F and line a baking sheet with parchment paper

Using a food processor or a knife, roughly chop the spaghetti squash. You want the strands to be shorter, but not have the squash mushy. Use a cheesecloth or paper towel to remove any excess liquid.

Mix the spaghetti squash with the coconut flour, oil, arrowroot, and seasonings until well combined.

To make the gelatin egg, pour the water into a small pot and sprinkle the gelatin over top. Let it sit for 2-3 minutes until the mixture hardens. Set the pot on a burner set to low for 1-2 minutes until the gelatin melts (be careful not to burn it). Remove the pot from the heat and vigorously whisk until the mixture becomes frothy. Immediately add it to the spaghetti squash mixture and stir to combine.

Form the mixture into nuggets and place on the baking sheet. Bake in the oven for 20-25 minutes, flipping halfway through.

Remove from the oven and allow to cool. Serve with mint basil pesto recipe found here, garlic mayo found here, or other dips of choice.