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In a medium bowl, use a fork to mix the eggs, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
Mix the squash strands into the egg mixture.
Add the almond flour and Parmesan. Mix well with a fork or rubber spatula to combine.
Heat the oil in a large, 12-inch nonstick skillet over medium heat.
Spoon four mounds of the spaghetti squash mixture onto the skillet, measuring ¼ cup per fritter. Lightly flatten the mounds with a spatula.
Cook until golden brown, 3-4 minutes per side, flipping them carefully with two wide spatulas.
Transfer the cooked fritters to a paper towel-lined plate, remix the batter, and cook the remaining fritters.
Serve immediately, topped (if desired) with sour cream.