Spaghetti Squash Baby Cakes With Crispy Sage - My New Roots

1 medium spaghetti squash (approx. 1kg / 2.2 lbs)
1 cup / 100g rolled oats, ground into flour (or use oat flour)
4 cloves garlic
1 green onion, with green tops
1 tsp. sea salt
½ tsp. cracked black pepper
2 ½ oz. / 75g Pecorino Romano cheese, grated (substitute ¼ cup nutritional yeast)
1 organic egg, beaten
1 bunch sage, about 30 large leaves, divided

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