Preheat the oven to 375F. Roast Squash in lower third of the oven on a sheetpan lined with parchment until just knife tender, around 1.5 – 2 hours. When cooked, split lengthwise and fork out the squash in spaghetti-like strands
Brush each piece of bacon with mustard to coat. Lay evenly in an oven proof ceramic baking pan and pour over maple syrup. Season with pepper as desired. Bake at 375 on top rack until fat is rendered and bacon begins to crisp and caramelize. Remove from oven and cool on parchment paper until ready to serve.
Prepare a double boiler. Combine yolks and cream and whisk vigorously over the boiler until thick ribbons form in the sabayon mixture, paying attention to the edge to avoid scorching or overcooking. Cool immediately, stirring over an ice bath. Let rest to room temperature before serving.
Heat milk gently to a boil and remove from heat, whisk in grated cheese and stir constantly until fully melted. Strain into metal bowl and add gelatin to dissolve. Cool, stirring constantly over an ice bath until the cream is fully chilled. Stir in the heavy cream. Load ISI canister with the mixture and charge with the CO2. Keep chilled and shake vigorously before use.
Reheat the squash in a pan over medium heat with a touch of olive oil, salt, and pepper to taste. Begin plating by dividing the sabayon evenly into the bottom of 6 pasta bowls. Plate the heated squash over the sabayon. Place two pieces of the warmed candied bacon in each bowl. Just before serving, gun the foam over the top of the plate to finish, just as you would fresh grated cheese. Serve immediately.