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The healthy fat from the extra-virgin olive oil and the mix of anti-inflammatory vegetables make a heart-healthy combo. Keep reading for our expert tips on how to use the entire butternut squash plus ingredient-prep reminders. Roast until tender, 50 minutes to 1 hour. Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Let stand on the baking sheet until cool enough to handle, about 20 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat....

The shells hold and reheat well, which makes them great for entertaining. Drain and rinse under cold water. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. If using thawed frozen, add it to the onions and toss to mix well....

This quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines protein-packed eggs and superfood raspberries with filling whole-grain toast and nutrient-rich spinach. The protein and fiber help fill you up and keep you going through the morning. Photo: Jen Causey Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate. Wipe the pan clean, place over medium heat and add eggs....

Skip the gluten and get some vitamin C with this healthy sweet potato toast recipe. Top with spinach, egg, chives and hot sauce. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Hard-boiled eggs are combined with spinach, cheese and salsa for a quick, flavorful breakfast. Mashed avocado provides a creamy element while a squeeze of lime juice brings acidity. Divide the mixture between tortillas and top each with 1/2 cup spinach and 1 tablespoon each cheese and salsa. Photo: Johnny Autry Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

This spinach-and-feta breakfast casserole is a crowd-pleasing dish that makes a perfect centerpiece for your weekend brunch. Fiber-rich whole-wheat English muffins add a heartiness to this dish that will leave you full and satisfied. Keep reading for our expert tips, including ingredient substitutions and additions. Photo:Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell Light coat a 9-by-13-inch baking dish with cooking spray. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering....

Think you don’t have time for a healthy breakfast? Try adding chopped tomato, or swapping the wilted spinach for arugula or kale. If you have leftovers, reheat them for 30 seconds in the microwave or until warm. Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman Ingredients 8largeeggs 14teaspoonground pepper 14teaspoonsalt 1teaspoonextra-virgin olive oil 4cupsbaby spinach(halfof a5-oz. bag), chopped 14cupcrumbled feta Directions Preheat oven to 400F. Whisk eggs, pepper and salt in a large bowl....

Crack 2 eggs into each prepared mug. Add 1 tablespoon half-and-half to each; whisk with a fork until completely blended. Add 2 tablespoons spinach, 1 tablespoon feta and 112 teaspoons dill to each mug, stirring until combined. Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Cover and refrigerate for up to 4 days. Stir with a fork to create fluffy curds. Sprinkle with additional dill, if desired....

These spinach-and-feta puff pastry rolls are an easy appetizer that combines simple, flavorful ingredients with minimal prep time. Lightly coat a 24-cup mini muffin tin with cooking spray. Cut 1 (8-ounce) block feta into 8 (34-by-34-by-3-inch) planks. Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser Roll 2 puff pastry sheets into 12-by-10-inch rectangles on a lightly floured work surface. Slice the log crosswise into 12 (1-inch) coins and transfer them to the prepared muffin cups....

This quiche skips the crust and delivers spinach, dill and feta cheese in every bite. Lightly coat a 9-inch pie pan with cooking spray. Heat oil in a large skillet over medium heat. Rachel Marek Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in spinach; remove from heat. Rachel Marek Spread the spinach mixture evenly in the prepared pie pan....

If you might’t find tapenade, basil pesto or sun-dried tomato pesto also work well. Add spinach and salt and cook until steaming hot, stirring occasionally. Add feta and pepper and cook until set. Spread tapenade (or pesto) inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

Heat oil in a large skillet over medium-high heat. Lay one-third of the bread in a single layer in the prepared pan. Dot with one-third of the spinach mixture. Photo: Victor Protasio Sprinkle with 1/2 cup feta and 1/4 cup Parmesan. Repeat the layers twice more with the remaining bread, spinach mixture and cheeses. Pour the mixture evenly over the strata. Gently press down on the top layer of bread to check that it’s submerged....

These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita. Add scallions and garlic; cook, stirring, until softened, about 3 minutes. Remove from heat and stir in spinach, 1/2 cup feta, dill, pepper and salt. Brush mushrooms all over with the remaining 1 tablespoon oil. Place on a baking sheet and divide the spinach mixture among the mushrooms. Bake until hot and starting to brown, 15 to 20 minutes....