Veggie Stuffed Butternut Squash | Pacific Foods® Recipes

Ingredients

• 1 zucchini
• 1 eggplant
• 1 butternut squash
• 4 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 1/2 cup fresh parsley, finely chopped, divided
• 2 egg
• 1/2 cup bread crumbs
• 3/4 cup Pacific Foods® Organic Vegetable Broth
• 2 teaspoons salt
• 2 tablespoons dried thyme
• 1 cup hazelnuts (filberts), chopped coarsely
• 1 tablespoon bottled or canned lemon juice