If oven was turned off after making squash, pre-heat to 375 degrees. Lightly spray a medium baking dish with oil.
In a large bowl, combine ground chicken, pumpkin puree, thyme, ginger, panko, parmesan cheese, and egg. Mix by hand until fully incorporated.
Using your hands, roll mixture into golfball size balls and place in prepared baking dish. I got about 24 meatballs.
Bake for 25-30 minutes, until inside of meatballs register at 165 degrees on a thermometer.
Serve pumpkin chicken meatballs over garlicky spaghetti squash with additional parmesan cheese sprinkled over the top.