Warm Squash Puffs On Mixed Salad Greens

Recipe Ingredients

3/4 lb	340g / 11oz	Piece kabocha squash
1/4 cup	59ml	Low-fat sour cream
1/2 cup	99g / 3.5oz	Egg substitute equal to 2 eggs
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cardamom
1/8 teaspoon	0.6ml	Ground ginger
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Butter for - greasing
4 cups	440g / 15oz	Mixed salad greens
4 teaspoons	20ml	Toasted sunflower seeds
4 teaspoons	20ml	Balsamic vinegar
4		Lemon wedges

Recipe 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.

Each serving: 83 calories; 206 mg sodium; 0 cholesterol; 2 grams fat; 13 grams carbohydrates; 6 grams protein; 1.68 grams fiber.

Source:
The Los Angeles Times, 11-21-1999

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