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Preheat your oven to 400 degrees.
Chop your spaghetti squash in half, core, and bake with the flesh side down on a baking sheet for approximately 45 minutes. Let it cool for about 10 minutes before breaking apart the strands.
Measure out approximately 2 cups of spaghetti squash strands and squeeze as much water out of the strands as you can.
Roughly chop the squash strands up into small pieces.
Combine all of your ingredients into a large bowl and mix with a spoon until well combined.
Use your hands to form tater tot sized cylinders, and place them on a foil-lined baking sheet. You should be able to make about 30 tots.
Bake at 400 degrees for 15 minutes, flip, and then bake for an additional 8-12 minutes.
Serve with ranch, ketchup, or your favorite dipping sauce.