Preheat oven to 425 degrees F.
Cut the squash in half, lengthwise, and scoop out the seeds. If the skin is tough, try microwaving the squash for 3-5 minutes, before slicing. Drizzle some oil and salt on the squash, and then place cut side down on a baking dish. Roast for 30-45 minutes, or until the flesh is very soft. Once cooled, scoop the flesh out and set aside.
Meanwhile, cook the pasta according to directions and set aside.
Heat a large skillet over medium heat and add 1 tbsp of oil. Add the onions, garlic, herbs, and cook until onions are soft.
Then add the scooped squash flesh, green chile, and 1/2 cup of broth. Mix until a thick sauce is created. Add broth and mash squash with a fork if needed. Add the pasta and gently fold it in. Then place the squash-pasta mixture in a baking dish.
Top with a layer of cheese, then breadcrumbs, and then another layer of cheese. Bake for 10 minutes in the oven, or until the cheese is bubbly.