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Preheat oven to 375°F. Lightly coat an 8-inch-square baking dish with cooking spray.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add sliced squash; cook, stirring often, until very soft, 13 to 15 minutes. Transfer to a colander; let stand for 5 minutes to drain any excess liquid. Press dry with paper towels.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add 1½ tablespoons flour; cook, whisking constantly, until fully combined, about 15 seconds. Slowly whisk in ¾ cup milk and 2 tablespoons sour cream until combined and smooth. Cook over medium-high heat, whisking often, until bubbling around the edges, about 1 minute. Stir in 1 cup Cheddar, 1 teaspoon garlic-and-herb seasoning and ¼ teaspoon each smoked paprika, salt and pepper; cook, stirring constantly, until smooth, about 1 minute. Remove from heat. Whisk in beaten egg until combined.
Arrange the drained squash in an even layer in the prepared baking dish. Pour the cheese mixture over the squash; sprinkle with ¼ cup bacon and the remaining ½ cup Cheddar.
Bake until the cheese is melted and the edges are bubbling, 10 to 15 minutes. Sprinkle with sliced scallions and the remaining ¼ cup bacon. Let stand for 5 minutes before serving.