Rice, Squash & Butter Chicken Casserole

Brown rice is considered the King of Grains. It has neutral thermal nature, strengthens the spleen-pancreas and soothes the stomach. It is hypoallergenic and concentrated in B vitamins thus very beneficial for the nervous system helping to relieve mental depression.

Prepare and Bake Acorn squash:

1 large Acorn Squash, split horizontally, seeds scooped out 

Rub small amount of oil over the inside of the squash and put both halves face down on baking sheet, 

Bake for 45 min at 350°F or until knife inserts easily through skin. Set aside and let cool.

Scoop cooked squash out of shells and mash with soymilk, veggie seasoning and oil (or margarine) until mashed potato consistency.


Prepare Brown Rice Mixture:

Add 1 package Butter Chicken seasoning (1/3 to 1/2 of package is sufficient if lots of spice flavor not required) to 7 oz of cooked chicken and 3 cups of cooked left over brown rice


Sauté veggie mixture: 

Sauté approx. 2 cups of onions, peas and carrots with 1 tsp. oil in fry pan, spicing lightly with turmeric. Sauté for 2 minutes.

Set aside 1 can of creamed corn 


To Prepare Casserole dish:

First layer: Brown Rice Mixture

Second layer: Veggie mixture

Third layer: 1 can creamed corn

Fourth layer: Acorn Squash mixture



Top with 1 cup crumbled feta cheese and

Pour  1/4 cup of apple juice over whole casserole

Cover dish with tin foil or glass cover.

Bake at 350°F for 45 minutes.

Published by Dr. Pauline Wolf

Dr. Pauline Wolf, is an educator and holistic health practitioner in Campbell River, B.C.