Cook the bacon. Once cooked, crumble and set aside.

Remove most of the bacon fat leaving behind about 3 tbsp. Add the onion, garlic, and squash and sauté for about 5 minutes.

Add the white wine, chicken broth and about 1/3 if the black pepper. Cover and simmer for 20-25 minutes.

At the same time, cook noodles according to package directions. Once cooked, drain and place in a large bowl with 1-2 tablespoons of olive oil (from the sun dried tomatoes).

When the squash is done simmering, add the spinach, goat cheese, and sun dried tomatoes. Mix well and add to the bowl with the pasta. Add the crumbled bacon and remaining black pepper and mix. Top with the Parmesan or Romano cheese