Ingredients: - 10 ounces dry Whole Wheat Spaghetti (or gluten free option) - 1/2 cup grated regular or low fat Cheddar Cheese - 1 cup fat free or low fat Cottage Cheese - Olive Oil - pinch Garlic Salt - 1/4 teaspoon Pepper - 1 teaspoon Tumeric - 1/4 teaspoon Smoked Paprika - shaved Parmesan for garnish Directions: 1) Pre heat oven to 425 F with the rack in the center of the oven. Lightly spray Muffin tins. 2) Cook pasta according to directions, reserve 1/2 cup of cooking liquid. Be sure not to break spaghetti while cooking so you can twirl it into nests. 3) Combine cottage cheese and cheddar cheese in a bowl. Toss cooked pasta with a splash of olive oil, all spices and seasonings. Add some of the reserved cooking liquid if you need to. Mix with cheese mixture. Reserve a bit of cheese to top each nest. 4) Twirl spaghetti with a fork and add to muffin tins, create nest shapes. Top each nest with a bit of the cottage cheese mixture. Bake for about 10 minutes. The tops of your nests will be lightly browned and a bit crispy. Let cool for a few minutes. Gently loosen spaghetti nests from muffin tins with a spatula and serve. 5) Top with parmesan & dried basil or parsley if desired.