Bring a saucepan of water to the boil and add the spaghetti cooking according to packet instructions.
Heat a frying pan on medium and spray with one kcal spray.
Add the garlic, mushrooms, onion and sliced bacon medallions and cook for 5 minutes until bacon is starting to crisp.
Remove from the heat and leave aside.
In a bowl beat together the extra light cream cheese and egg.
Add in the bacon, garlic, mushroom and onion mixture.
Stir in the milk and parsley.
Season with pepper
Drain the spaghetti and add it back to the saucepan.
Add in the spiralized courgette.
Add the sauce mixture to the spaghetti and heat gently for about 3 minutes stirring constantly until the sauce thickens and cooks.
Serve immediately.
Add in more veg of choice if you want to bulk up the portion.
To increase portion size of meal, adjust spaghetti (carb) or bacon (protein) to a larger serving.