Chicken Enchilada Stuffed Spaghetti Squash Boats


  • Total Time 1 hour 10 minutes
  • Prep Time 15 minutes
  • Cook Time 55 minutes


  • Each boat combines our favourite gluten-free condensed organic soup with savoury enchilada sauce, garnished with veggies like fresh avocado and chopped tomato. This squash is sure to be enjoyed by all ages, ready in less than one hour.


    • 1 1 tbsp tbsp olive oil
    • 1 1 spaghetti squash cut in half lengthwise and seeds removed
    • 0.25 0.25 tsp tsp sea salt
    • 0.25 0.25 tsp tsp black pepper
    • 0.25 0.25 tsp tsp chili powder
    • 1 1 cup cup enchilada sauce
    • 1 1 can can Pacific Foods® Organic Cream of Chicken Condensed Soup
    • 1 1 cup cup cooked chicken shredded
    • 0.5 0.5 cup cup cheddar cheese
    • 0.5 0.5 cup cup cilantro roughly chopped, to garnish
    • 1 1 avocado sliced, to garnish
    • 1 1 tomato chopped, to garnish
    • 0.25 0.25 cup cup pitted black olives sliced, to garnish


    1. Preheat oven to 375°F and line a baking tray with parchment paper.

    2. 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.

    3. While squash bakes, prepare the enchilada mixture: to a large bowl combine enchilada sauce and Pacific Foods® Cream of Chicken Condensed Soup. Stir in shredded chicken.

    4. 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.

    5. Return squash to oven and bake for 10 minutes, or until cheese is bubbling.

    6. Remove squash from oven and garnish with toppings (cilantro, avocado, tomato, and black olives) and enjoy!

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