Registered dietitian Theresa Stahl shares her insights on healthy eating, portion-control tips, power-packed recipes, and food reviews.

Pumpkins make great fall decorations, but did you know they are a fabulous source of beta-carotene?  Beta-carotene is an important antioxidant that may help decrease our risk for diseases such as cancer and heart disease. 

To bake fresh pumpkin, choose a small cooking pumpkin, such as a cinderella pumpkin. Cut it in half and scoop out the seeds.  Lay it upside down on a cookie sheet; cover, and bake at 350 degrees F. until it is soft.  When cooled, spoon the pulp from the skin, and drain.  One pound of fresh pumpkin yields about one cup of mashed pumpkin.  The seeds can be washed and oven-roasted for a great healthy snack. 

Canned pumpkin is quick and easy to use in all recipes calling for mashed pumpkin and is an even more concentrated source of beta-carotene. So, eat plenty of this great and famous squash for pleasure and health.