1 medium spaghetti squash, halved and 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, for garnish

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin.
Drizzle spaghetti squash halves with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast 35–40 minutes until tender.
Let squash cool slightly, then scrape into strands. Squeeze out excess moisture using a clean towel.
In a bowl, mix squash strands with Parmesan, garlic powder, salt, and pepper.
Divide mixture into muffin tin cups, pressing firmly to form nests. Bake 10 minutes to set.
Spoon pesto into each nest, then top with artichokes, burrata pieces, and mozzarella.
Bake 12–15 minutes until cheese is melted and bubbly.
Garnish with parsley and serve warm.

Swap artichokes for sun-dried tomatoes or roasted red peppers.

Ricotta or goat cheese can replace burrata.

Experiment with different pestos like arugula or sun-dried tomato pesto.

Add olives or capers for a briny kick.

Use parchment or silicone liners to prevent sticking.