Instructions: Remove seeds and strings from squash. Cut squash into 2 wedges and set in steamer basket in Dutch oven. Cover and steam over boiling water until squash is tender, about 30 minutes. Scoop squash flesh from skins. Mash squash with fork to measure 1 cup.

Puree squash in food processor with sour cream, egg substitute, cumin, cardamom, ginger, salt and pepper. Pour into 4 buttered (4-ounce) custard cups. Cover each with buttered foil. Put covered cups in steamer basket. Cover and steam until squash is puffed in center, about 15 minutes.

Remove puffs from steamer and let cool slightly. Remove foil and turn each onto individual salad plates. Surround each puff with 1 cup mixed greens. Sprinkle 1 teaspoon toasted sunflower seeds over top of each puff. Drizzle each with 1 teaspoon balsamic vinegar, and squeeze wedge of lemon over greens on each plate.

This recipe yields 4 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.