In a tall-sided pot, heat the 2 cups oil to 350 degrees F. Cook the squash blossoms in the hot oil for 30 seconds, the remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
In a 12 to 14-inch saute pan, heat the remaining oil over high heat, and add the onion. Cook for 5 minutes, until golden brown, then add the parsley, saffron, and chicken stock, and bring to a boil. Cook over high heat until reduced by half, and season with salt and pepper, to taste.
Cook the spaghetti in the boiling water until tender yet al dente, then drain and add to the pan, along with the flowers and egg. Toss over high heat 2 minutes, until the egg is lightly cooked and coats the pasta. Divide evenly among six warmed pasta bowls, top with grated cheese and serve immediately.
Yield: 1 1/2 quarts