• Preheat the oven to 425°F. Spray 24 count mini muffin tin with olive oil cooking spray.
• Prick squash several times with a fork, place on a microwave safe plate and cook in microwave on high power for 7-8 minutes, or until slightly soft with pinched. Remove and let cool.
• Halve squash lengthwise and scrape out the seeds. Using a fork, remove the spaghetti squash strands. Discard the skins. Place the squash on a large clean kitchen towel, roll up the towel and wring out as much moisture as possible from the squash. Place squash in a large bowl. Run a sharp knife thru the bowl a few times to cut the squash strands into smaller pieces.
• Add the scallions, salt and pepper to the squash and stir to blend.
• Using an ice cream scoop or spoon, drop tablespoons on the mixture into each mini muffin cup, filling each about half full. Flatten down with your fingers. When all cups are filled, spray the surfaces of each tot lightly with olive oil spray. Place the tin in the oven for 10 minutes.
• After 10 minutes, remove the tin from the oven. Each tot should be golden brown on the bottom. Flip each tot over carefully, spray again lightly with cooking spray and return to the oven for an additional 10 minutes. The tots are done when both sides are golden brown.
• Allow the tin to cool on a rack for 5 minutes, then invert to release the tots.Dust the tots with Kosher salt to taste and serve warm.

Alternate Method to Cook Whole Spaghetti Squash:

• Preheat the oven to 400°F. Coat an oven proof pan with olive oil or vegetable oil spray.
• Sprinkle both halves of the squash with salt and pepper. Spritz each half with olive oil spray. Place squash cut side down on the pan. Bake for 45 – 60 minutes or until the squash feels soft when squeezed.
• Remove pan from the oven, allow the squash to cool slightly before handling. Using a fork, scrape the squash from the skin to loosen and remove strands.