-Preheat oven to 400 degrees.
-Using a sharp knife, split the spaghetti squash in half (see above instructions) and remove the seeds.
-Place the cut squash on a baking sheet and season the cut sides with salt and pepper.
-Turn the spaghetti squash cut side down on the baking sheet and bake in a preheated oven for 30 minutes.
-Remove and cool completely. *Note - this can be done in advance.
-Using a box grater, carefully grate the zucchini and red onion.
-Working over the kitchen sink (or a bowl), squeeze out as much liquid as possible from the grated zucchini and onion. Set aside.
-Use a fork to scrape out the pulpy strands from the spaghetti squash and place them in a large bowl.
-Add the squeezed zucchini and onion to the spaghetti squash along with the garlic, salt, pepper, eggs, flour, baking powder, and nutmeg. Stir well to combine.
-In a large saute pan, heat about 1 tablespoon of oil over medium heat.
-Carefully spoon about 2 tablespoons of batter (per pancake) into the skillet and pan-fry for about 2 minutes until they're a deep golden brown.
-Carefully flip each pancake, cover the pan with a lid, and continue cooking the second side for approximately 2-3 more minutes.
-Remove the pancakes to a plate to keep warm while and continue the same process the remaining batter.
-Serve warm with some Greek yogurt and a garnish of chopped chives.