Espresso and Lime

1 Preheat your oven to 400 degrees
2 Cut a spaghetti squash in half lengthwise
3 Place the halves, cut side up, on a parchment lined baking sheet
4 Lightly oil the flesh side with olive oil and sprinkle with salt, pepper, garlic powder and onion powder
5 Flip the spaghetti squash halves over, cut side down, and poke several holes in the skin with a sharp knife
6 Bake for 30-40 minutes in a 400 degree oven or until the flesh is easily loosened with a fork
7 Once the squash is done, transfer the baking sheet onto a heat proof surface and allow it to cool until it is cool enough to handle
8 Reduce your oven temperature to 375 degrees
9 Flip the spaghetti squash over so it is cut side up and use a fork to loosen the flesh
10 Transfer the flesh into a large tea towel 
11 Twist the top of the tea towel closed and squeeze over a bowl until you remove as much of the liquid as possible
12 Discard the liquid and place the squash into a large bowl
13 Add 1/2 cup of grated parmesan, 1 egg and 1 tablespoon of parsley to the spaghetti squash flesh and mix to combine
14 Grease 6 standard size cupcake tins
15 Fill the cups 3/4 full and press down in the center to form a small well
16 Bake at 375 degrees for 30-35 minutes or until the nests are golden brown and crisp
17 While the spaghetti squash nests are baking, brown your meatballs and warm your marinara (optional)
18 To serve, layer marinara, spaghetti squash nests and meatballs and garnish with finely shredded parmesan and finely chopped parsley