1. Combine both broths in a nonstick sauce pot. Bring to a boil. Trim off the stem end of the squash. Slice in half lengthwise. Scoop out the seeds and membrane from the cavity. Place the halves, sliced-side down, side by side in a 4″ hotel pan. Pour 1 litre of the broth blend over the squash. Cover the pan tightly foil. Place in a 350°F (177℃) oven. Cook up to 30 minutes or until just cooked through.
2. Remove squash from the pan. Place on a parchment-lined sheet pan sliced-side up. Allow to cool uncovered. Pour the broth through a fine mesh strainer into a bain-marie.
To prepare à la carte:
1. Place a 450 g portion of squash in a metal baking pan deep enough so the squash will be covered when reheating. Ladle 300 ml of broth into the pan. Cover tightly with foil. Place in a heated 350°F (177℃) convection oven. Cook 10 minutes or until just warmed through. Place the squash in a warmed serving bowl, sliced-side up. Pour the stock from the pan into the bowl.
2. Place 1 tsp. of olive oil in a heated, nonstick sauté pan. Add 84 g of spinach to the pan. Season with salt and pepper. When the spinach begins to wilt, place it in the cavity of the squash. Shingle 28 g of thin-sliced apples on top of the squash and spinach. Sprinkle 5gm of almonds over the apples. Sprinkle 6 g of sunflower seeds and 6-7 parsley leaves over the top of the broth.
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