In a high speed blender, combine squash, sundried tomatoes, tahini, nutritional yeast, 1 teaspoon salt and broth. Puree until completely smooth.
Cook broccoli: Fill a large pot with 4 quarts water and heat to boiling. Add 1 teaspoon salt. When water is boiling, add broccoli florets and cook for 90 seconds. Empty into a colander and rinse with cold water until florets are room temperature. Set aside.
Cook bulgur: Heat 1 cup water and 1 cup broth to boiling. Add ½ teaspoon salt and bulgur. Stir quickly, cover and remove from heat. Allow to sit 20 minutes or until all the liquid is absorbed. Use a fork to fluff.
Preheat oven to 350 degrees F.
Heat a large dutch-oven or deep sauté pan to medium-high. Add olive oil. When oil is shimmering, add onions and garlic. Sauté until translucent and fragrant, approximately 3-4 minutes. Take care not to leg garlic burn.
Add broccoli florets, chicken, bulgur and 2 ¼ cups squash mixture. Stir together.
Top with almond flour biscuits and bake for 35 minutes or until biscuits are golden brown around the edges.