Cook pasta according to package directions, except omit any salt or fat.
Meanwhile, whisk broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended; set aside. Spray large skillet with cooking spray. Heat 1 minute over medium-high heat. Add onions and garlic; cook 1 to 2 minutes or until garlic is golden brown, stirring occasionally. Remove onions and garlic from skillet; set aside.
Add squash to skillet; cook 2 minutes, stirring frequently. Add bell pepper; cook 2 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside. Add chicken and shrimp to skillet; cook 3 to 4 minutes or until chicken pieces are no longer pink in centers and shrimp turn pink. Push chicken and shrimp to 1 side of skillet. Stir broth mixture; pour into skillet. Cook 1 minute or until broth mixture is thickened, stirring constantly. Mix in the cooked vegetables; cook 1 to 2 minutes or until heated through, stirring frequently.
Drain pasta; place on serving plate. Top with the vegetable mixture.