Preheat oven to 400 degrees. Wash and dry all produce. Slice the spaghetti squash in half lengthwise with a large, sharp knife. Scoop out the seeds.
Place cut side down in casserole dish. Add 1 cup water and bake for 30-45 minutes until squash is tender.
While squash is baking, begin making meatballs. Separate the stems from the leaves of the kale. Throw out the stems. Chop the kale leaves into small pieces. Chop parsley.
In a large bowl, add ground chicken, kale, 1/2 cup parmesan cheese, parsley, egg and garlic powder. Mix well.
Using a spoon to scoop the right amount, make 1-inch meatballs. Heat a large pan over medium-high heat. Add oil and meatballs. Cook until browned on all sides, about 15-20 minutes.
Once squash is cooked, carefully remove from oven. Loosen the inside spaghetti "strands" with a fork and keep in squash. Pour spaghetti sauce and 4-5 meatballs in each squash. Top with mozzarella and remaining parmesan cheeses. Put back in oven. Cook until cheese is melted and browned, about 15-20 minutes.