Burrata & Pesto Spaghetti Squash Muffin Pizzas

Burrata & Pesto Spaghetti Squash Muffin Pizzas are a tasty, easy meatless meal to make any night of the week! 

Anyone else feeling sluggish? 

I’m not to the point of needing toothpicks to hold up my eyeballs, but a second cup of coffee might need to be actioned. Baby G just seconded that. 

So, how was your holiday? Did you enjoy the sunshine? Grill tasty meats? Cannonball into the swimming pool? If I had to pick a drawback of living in the Mile High City it would be access to water. I would have killed to been able to splash in the water! Also, I have a maternity swimsuit that I have yet to wear. Sigh.

Anyway, I’m excited for this week to begin because…..okay, I probably shouldn’t say excited, excited. On Wednesday I do my glucose test which I am so not pumped for since I am not a big sugary person. I’m afraid it will make me feel puke-y. Any tips on how to survive this test let me know! 

Once I get over the hump with the glucose test, I am headed back to Kansas City for two baby showers!! Yep, yep! My family is hosting one on Saturday and then on Sunday my G-phi gaggle. I can’t wait to celebrate Baby G with all these women! 

Now before I forget (seriously, preggo brain is real!), let’s chat about these Burrata & Pesto Spaghetti Squash Muffin Pizzas. You might be thinking, “I don’t see pizza, Lauren.” And you’d be correct, but the flavors taste like pizza. Promise. What I love about these muffin pizzas is you can prep them ahead, use whatever ingredients you have in the fridge and just reheat later. 

I was craving pesto the other day so I figured why not do something light and refreshing with artichokes and burrata. Seriously, this flavor combo is off charts. Oh! Not to mention perfect as a meatless Monday option. 

Now, if I could only eat these by the pool. 

Print Recipe

Burrata & Pesto Spaghetti Squash Muffin Pizzas

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 1.5 hours

Ingredients:

  • 1 medium spaghetti squash, halved, seeds removed
  • 1 tbsp olive oil
  • 1/3 cup grated Parmesan
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 1/4 cups pesto
  • 1 1/2 cups chopped marinated artichokes
  • 8 oz burrata ball
  • 1 cup shredded mozzarella
  • Fresh parsley, garnish

Directions:

  1. Preheat your oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
  2. Drizzle the cut side of the spaghetti squash with olive oil, kosher salt and pepper. Place the spaghetti squash cut side down on the prepared baking sheet. Bake the squash for about 45 minutes or until tender. Remove the squash from the oven and let cool before shredding the squash with a fork.
  3. Once cooled, shred the spaghetti squash and place it into a large bowl with Parmesan, garlic powder, salt and pepper. Stir to combine.
  4. Next, spray a muffin pan with non-stick cooking spray. Take about 1/4 cup of the spaghetti squash mixture and press down on the bottoms and sides to create a cup. Once all the cups have been filled place the pan back into the oven for 15 minutes.
  5. Remove from oven and fill the cup with some pesto, artichokes, burrata filling, and some mozzarella. Place it back into the oven for about 10 minutes or until the cheese has melted.
  6. Remove from the oven and allow to cool slightly to remove easily. Garnish with fresh parsley!
All images and text ©

In conclusion, Burrata & Pesto Spaghetti Squash Muffin Pizzas redefine pizza indulgence. The creamy burrata, zesty pesto, and perfectly baked squash create a symphony of flavors, making each bite a satisfying and delightful conclusion to a culinary masterpiece.

This delicious recipe brought to you by The Curious Plate
https://thecuriousplate.com/burrata-pesto-spaghetti-squash-muffin-pizzas/