Line baking pan with foil and spray with cooking spray. Cut spaghetti squash in half and drizzle with 1 tsp of olive oil. Place face cut side down in pan. Bake for about an hour then remove and cool 10 minutes before forking.
While spaghetti squash is baking make your basil gremolata: Put garlic, 2 tsp olive oil, salt, and some fresh black pepper into a small bowl and smash into a paste. Add chopped basil, lemon zest, lemon juice to bowl and stir. Set aside.
In a small nonstick frying pan, add zucchini and tomato and saute until zucchini is golden brown. Sprinkle with a dash of salt and black pepper and remove from heat. Set aside.
Make your chicken meatballs. Put foil on top of baking sheet and spray with cooking spray. Combine the chicken, egg white, breadcrumbs, garlic, spices, oregano, basil, salt and pepper in large bowl; mixing well. Form mixture into about 12 meatballs, 2 inches round. Place a piece of goat cheese into the center of each meatball and push in.
Gently fork your spaghetti squash after a bit cool and place into large bowl. Add your basil gremolata. Then add your sautéed zucchini and tomatoes. Stir. Sprinkle salt and pepper to taste.