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1
Preheat oven to 450 degrees F. Line 18-inch by 12-inch jelly-roll pan with foil.
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2
Spray with nonstick cooking spray.
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3
Heat large covered saucepot of salted water to boiling on high.
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4
With knife, pierce squash all over.
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5
Place on microwave-safe pie plate or shallow bowl.
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6
Microwave on High 7 minutes.
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7
Turn over; microwave another 10 minutes or until very tender when pierced with knife.
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8
Meanwhile, arrange sliced pepper in single layer on half of prepared pan.
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9
In medium bowl, mix chicken with garlic, crushed red pepper, rosemary, and 1/4 teaspoon salt.
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10
Using rounded measuring tablespoon, form mixture into 1-inch balls; place on other half of prepared pan.
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11
Spray sliced pepper and meatballs with cooking spray.
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12
Roast 15 minutes or until meatballs are golden and cooked through (165 degrees F).
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13
While meatballs roast, cook spaghetti as label directs.
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14
Drain well; return to pot.
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15
When squash is cool enough to handle, cut in half lengthwise.
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16
Remove and discard seeds.
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17
With fork, scrape squash strands into pot with pasta.
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18
Add marinara sauce, roasted red pepper, and 1/2 teaspoon salt; toss until combined.
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19
Divide among 4 serving plates.
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20
Top each with meatballs.
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21
Garnish with basil leaves, if desired.
