Cut the spaghetti squash in half length ways. Brush the flesh with olive oil and season then place, cut side down, in a glass baking dish or appropriately lined baking tray and bake at 375 for 45 minutes to an hour, depending on the size of your squash.
When baked, turn the oven off, remove the squash and carefully fork out the flesh. It should separate into something approximating noodles. Scoop out as much as possible and place back in the warm oven til needed.
Heat 2 tbsps of olive oil in a large saucepan over a medium heat. Mince the garlic with an awesome garlic press then add to the oil. Cut your chicken into equal sized chunks about an inch thick and add these. Slice the bacon into similar sized strips and add to the pot. Gently fry for about 8 minutes until the meat is cooked.
Remove meat with a slated spoon, preserving the delicious juices in the pan. Set aside.
Saute the mushrooms and onions in the meat juices for 5 minutes til soft, stirring to ensure they are well coated.
In a small mixing bowl whisk together the egg, cream, black pepper and parmesan.
Put the squash noodles in the saucepan together with the mushrooms and onions. Stir in the chicken, bacon and spinach. Lastly stir in the egg and cream mixture. Everything should still be warm so the eggs will gently cook as you mix it all together.
Transfer to a plate or dish and top with more parmesan and black pepper.