Burrata & Pesto Spaghetti Squash Muffin Pizzas

Why You’ll Love This Recipe

These muffin pizzas take all the flavors you love cheesy richness, herby pesto, and hearty artichokes and give them a healthy twist with a spaghetti squash base. They’re naturally gluten-free, easy to make ahead, and portioned perfectly for serving at gatherings or packing for lunches. Plus, the combination of burrata and mozzarella makes every bite irresistibly creamy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 oven to 400°F (200°C). Line a muffin tin with parchment liners or lightly grease it.
2. Drizzle spaghetti squash halves with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 35–40 minutes until tender.
3. Let squash cool slightly, then scrape into strands with a fork. Place strands in a clean towel and squeeze out excess moisture.
4. In a bowl, combine squash strands with Parmesan, garlic powder, and a pinch of salt and pepper.
5. Divide mixture evenly into the muffin tin cups, pressing firmly to form a “nest” base. Bake for 10 minutes to set.
6. Remove from oven and spoon pesto into each squash cup. Top with chopped artichokes, a small portion of burrata, and shredded mozzarella.
7. Return to oven and bake for 12–15 minutes, until cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

Servings and timing

Serves: 6–8 people (makes about 12 muffin pizzas)
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

• Replace artichokes with sun-dried tomatoes or roasted red peppers.
• Use ricotta or goat cheese instead of burrata for a different texture.
• Try different pesto varieties, like sun-dried tomato or arugula pesto.
• Add olives or capers for a briny kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, or air fry for 3–4 minutes until warm and crisp. These are best enjoyed fresh but can be reheated without losing much texture.

FAQs

Can I make these muffin pizzas ahead of time?

Yes, you can prepare the squash nests in advance and refrigerate them, then add toppings and bake when ready to serve.

Do I need to remove excess water from the spaghetti squash?

Yes, squeezing out moisture is key to keeping the nests firm and preventing sogginess.

Can I use store-bought pesto?

Absolutely store-bought pesto works great, though homemade adds extra freshness.

Can I freeze these muffin pizzas?

Freezing isn’t recommended, as the spaghetti squash tends to become mushy when thawed.

What type of muffin tin works best?

A standard 12-cup muffin tin works perfectly, but silicone liners make removal easier.

Can I make this recipe dairy-free?

Yes, simply use a dairy-free cheese blend and skip the burrata.

Can I swap burrata with mozzarella balls?

Yes, small mozzarella balls (bocconcini) make a great substitute if burrata isn’t available.

How do I keep the nests from sticking to the tin?

Grease the muffin tin well or use parchment/silicone liners for easy removal.

Can I add protein to this recipe?

Yes, shredded chicken or crumbled sausage would work well with the flavors.

Are these good for kids?

Yes, kids will love the mini pizza format, and you can customize toppings to their taste.

Conclusion

Burrata & Pesto Spaghetti Squash Muffin Pizzas are a creative and delicious way to enjoy pizza flavors with a lighter twist. With their spaghetti squash base, creamy burrata, herby pesto, and tangy artichokes, they’re packed with flavor in every bite. Perfect for parties, meal prep, or weeknight dinners, these mini pizzas are sure to be a hit.

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