Preheat oven to 400°F.

Cut the squash in half lengthwise and scoop out the seeds.

Lightly drizzle the flesh with olive oil and season with salt and pepper.

Roast in the oven, cut-side up for about 40 minutes or until tender.

Let it cool slightly and with a fork shred the squash into strands.

Place in strainer to drain any excess liquid and use paper towels to remove water.

In a large bowl, combine the sliced green onions, chopped parsley, chopped sage leaves, and minced garlic.

Add squash to the bowl.

Fold in the egg, cheese , flour, salt, and pepper.

Toss all of the ingredients together until the mixture is well combined.

Using a soup spoon, scoop a generous amount of the squash mixture into your hands and form into patties, one by one, and lightly flatten.

Heat oil in a large pan and fry your latkes on both sides. Try to make them thin so they will be crispy!

Transfer the cooked latkes onto a paper towel-lined plate.