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!