Mix cream cheese spread, milk, Italian seasoning and 1/2 tsp. garlic powder until blended. Add 1/2 cup cream cheese mixture to meat, bread crumbs, Parmesan and remaining garlic powder in bowl; mix just until blended. Shape into 24 meatballs. Thread onto 12 skewers alternately with vegetables.
Grill 12 to 14 min. or until meatballs are done (160ºF), turning occasionally.
Meanwhile, bring water to boil in large covered saucepan on grill. Add spaghetti; cook as directed on package, omitting salt.
Drain spaghetti; return to pan on grill. Add pasta sauce and remaining cream cheese mixture; cook and stir 2 to 3 min. or until heated through. Spoon onto serving plates; top with kabobs.
Substitute 2 zucchini, cut into chunks, for the mushrooms and/or 2 large red onions, cut into 1-inch chunks, for the green and red peppers.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 1g
Total Carbohydrates 59g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.