In a large pot of boiling, salted water, partially cook the pasta for 7 minutes. Drain, reserving 2 ½ cups of the pasta cooking water.

Meanwhile, in an extra-large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Remove bacon to a paper towel lined plate. Discard all but 3 tablespoons of the bacon fat in the pan.

Add the olive oil and squash to the skillet. Cook, stirring occasionally, until browned, for about 7 minutes. Add garlic and sage to skillet and sauté 1 minute. Add spinach and sauté, stirring, until it wilts down, about 1-2 minutes longer.

Add the partially cooked pasta and 2 cups of the reserved pasta cooking water. Bring to a boil and cook, stirring, until the pasta and squash are cooked, about 5 minutes, adding additional pasta cooking water if needed.

Remove from the heat and stir in parsley and cream. Season generously with salt and pepper and stir to combine.

To serve, place pasta in a large serving platter (or divide between 4 bowls), sprinkle with Parmesan cheese and crumble bacon over top. Season with additional salt and pepper if needed.