In a medium bowl, combine the cooked spaghetti squash with the egg, cinnamon, and Stevia.

Heat a nonstick griddle pan that has been lightly coated with nonstick spray.

Ladle the squash mixture into the pan in portions of about 2 tablespoons per pancake and cook until small bubbles from on the surface.

Flip the pancakes over and continue cooking until almost “dry”. Repeat with the remaining batter.