Ingredients:
2 acorn squash, cut in half and seeded
1/3 cup low-fat sour cream, or more as needed
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
1/4 cup shelled dry-roasted sunflower seeds

Place the acorn squash halves in a microwave-safe dish and cover with plastic wrap. Microwave on high until the flesh is tender, five to seven minutes.

Using a spoon or ice cream scoop, remove the flesh from the squash and transfer to a large bowl. Add the sour cream, cumin and garlic powder and mash together with a fork until blended and smooth, adding more sour cream as necessary to create a nice consistency. Season to taste with salt and pepper. Serves four.

Spoon the squash onto plates and top with sunflower seeds just before serving.

Microwave Note: No microwave? No problem. Simply steam the squash in a colander over simmering water for about 10 minutes, until the flesh is tender.

Variation: You can top the smooth squash puree with any crunchy topping – pumpkin seeds, sesame seeds or chopped hazelnuts, cashews or pistachio nuts.

Storage Savvy: You can make the squash puree up to three days in advance and refrigerate until ready to serve. Reheat in the microwave for three minutes on high and top with sunflower seeds just before serving.

Suggestions
Acorn squash is succulent and wonderful and deserves a place on your regular menu. You can quickly steam the gourd in the microwave and enjoy the flesh right from the skin with a spoon! Add a little olive oil, salt and black pepper and you're good to go! In this recipe, the flesh is mashed with sour cream, smoky cumin and garlic, then topped with crunchy dry-roasted sunflower seeds. Wow!