Preheat your oven to 400 degrees F. This is crucial as it ensures even cooking for your meatballs and spaghetti squash.
Line a baking pan with foil and spray it lightly with cooking spray. This will make cleanup a breeze later on!
Cut the spaghetti squash in half lengthwise and drizzle 1 teaspoon of olive oil over the cut sides. Place the squash cut side down in the prepared pan. Bake for about 60 minutes until tender.
While the spaghetti squash is baking, it's time to make your basil gremolata. In a small bowl, combine the minced garlic, 2 teaspoons of olive oil, a pinch of salt, and fresh black pepper. Smash them together to create a paste, then stir in the chopped basil, lemon zest, and lemon juice. Set this aside.
In a small nonstick frying pan, add the sliced zucchini and diced tomato. Sauté them until the zucchini is golden brown, then sprinkle with salt and pepper. Remove from heat and set aside.
Now, let’s prepare the chicken meatballs. On a large mixing bowl, combine the ground chicken, egg white, whole wheat bread crumbs, chopped garlic, oregano, basil, salt, and pepper. Mix until just combined.
Form the mixture into approximately 12 meatballs, each about 2 inches round. Make an indentation in the center of each meatball and place a chunk of goat cheese. Pinch the meat around the cheese to seal it inside.
Once the spaghetti squash is done baking, carefully remove it from the oven and let it cool for about 10 minutes before handling.
While the spaghetti squash is cooling, place the prepared meatballs on the same baking sheet. Bake them for about 17 to 19 minutes, or until the juices run clear and the meat is cooked through.
Once your spaghetti squash has cooled a bit, use a fork to gently scrape out the flesh into a large bowl. Add the basil gremolata and sautéed zucchini and tomatoes. Toss everything together and season with salt and pepper to taste.
Serve the Goat Cheese Stuffed Chicken Meatballs on top of the tossed spaghetti squash and enjoy immediately while warm!
