INGREDIENTS
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1 medium spaghetti squash (about 3 pounds)
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Vegetable oil (for frying; about 10 cups)
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½ cup Wondra flour or ¾ cup rice flour
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½ teaspoon kosher salt
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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Powdered sugar (for serving)