A low-fat, very easy, frightfully delicious pumpkin recipe - mwhahahahaha!

Hello! And welcome to the What the Heck am I Supposed to Do with this Pumpkin? portion of our show.

Today, we will share with you a low-fat, super easy, totally delicious, and entirely vegetarian pumpkin recipe! And, clocking in at less than 200 calories per serving, this is the ideal dish for all you wonderful people who are on a diet.

So sit back and enjoy!

Halloween is upon us and we wish it would get off! No, erm, and we want to know what the heck to do with all those pumpkin innards. You know, the stuff you scraped out to make your jack o' lantern. Well, good news! Not only are pumpkins super healthy (vitamins A and C and antioxidants, and iron and magnesium and potassium and fiber, don't forget fiber, and, well, you get the picture), but they are super tasty. And not just in pie.

Now, the recipe, below, is from the Vegetarian Resource Group. But this time of year, there are tons, literally tons, of great pumpkin recipes to be found. Martha Stewart, for example, has a wonderful recipe for Sweet and Spicy Pumpkin Seeds and an amazing recipe for Pumpkin Ravioli with Sage Brown Butter. Gourmet has a stunning Pumpkin custard tart with red-wine caramel sauce. And Saveur has Horchata de Pepitas, a Latin American drink with chocolate and pumpkin seeds.

(Of course, for those of you that prefer your pumpkin in a more alcoholic state, you can always try to get your hands on Mavericks Pumpkin Harvest Ale. It might be tricky, outside of the west coast, but then, hey, here's a marvelous excuse to visit California!)

Who knew there was so much you could do with a pumpkin?

Happy Halloween!
Vegetarian recipe: Pumpkin with black beans
(Serves 4)

1 teaspoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 cup pumpkin, peeled and cut into 1/2-inch cubes
1/4 cup sherry
1/4 cup vegetable broth
2 cups cooked black beans or equivalent, canned
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon thyme
3 green onions, sliced

In a large non-stick frying pan, heat oil. Add onion, garlic, and pumpkin and sauté until the onion is softened. Add sherry and broth and simmer until the pumpkin is tender when pierced with a fork, about 8 minutes.

Add the beans, salt, cumin, and thyme; continue to simmer until the beans are heated through.

Garnish with green onions.