Chicken Enchilada Stuffed Spaghetti Squash Boats

Prep Time: 15 minutes
Cook Time: 55 minutes

Recipe Ingredients:
  • 1 tbsp olive oil
  • 1 large spaghetti squash cut in half lengthwise and seeds removed
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp chili powder
  • 1 cup enchilada sauce
  • 1 can Pacific Foods Organic Cream of Chicken Condensed Soup
  • 1 cup cooked shredded chicken
  • 1/2 cup cheddar cheese
  • 1/2 cup cilantro roughly chopped, to garnish
  • 1 avocado sliced, to garnish
  • 1 tomato chopped, to garnish
  • 1/4 cup pitted and sliced black olives to garnish
  • Preheat oven to 375 degrees Fahrenheit and line a baking tray with parchment paper.
  • Drizzle cut spaghetti squash halves with olive oil and sprinkle with sea salt, pepper, and chili powder. Place squash cut side down on baking tray. Bake for 45 minutes.
  • While squash bakes, prepare the enchilada mixture: to a large bowl combine enchilada sauce and Cream of Chicken Condensed Soup. Stir in shredded chicken.
  • Remove squash from oven and carefully flip over. Spoon chicken enchilada mixture into center of spaghetti squash – you may have leftovers! Sprinkle cheddar cheese on top.
  • Return squash to oven and bake for 10 minutes, or until cheese is bubbling.
  • Remove squash from oven and garnish with toppings (cilantro, avocado, tomato, and black olives) and enjoy!