1. Cook bacon until crispy, either in a large skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.) Crumble or chop.
2. In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain and cover to keep warm.
3. Meanwhile, cut squash into pieces similar in size to penne, about 2 inches long and 1/2 inch thick. Bring a large skillet spritzed with nonstick spray to medium heat. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir. Add spinach and tomato to skillet, re-cover, and continue to cook for 1 minute. Remove cover and stir until spinach has wilted, tomato is soft, and most excess liquid has cooked off, about 3 minutes.
4. Drain excess liquid, stir cooked veggies into pasta, and cover to keep warm. In a microwave-safe bowl, mix sour cream, cheese slices, and cheese wedges, breaking slices and wedges into pieces as you add them. Microwave for 30 seconds, then stir thoroughly. Microwave for another 30 seconds or until fully melted. Mix until smooth. Add cheese mixture to veggies and pasta. Stir to coat. Top with bacon.