Heat oven to 375 degrees F. Cut butternut squash in half lengthwise, scoop out the seeds and place cut side down in a baking dish. Add 1/2 cup water to the baking dish and bake for 45 minutes or until squash is tender. Leave oven on after squash is done baking. Cook pasta according to package directions, omit the salt. Drain and set aside. In the same pot used to cook the pasta, add olive oil over medium heat. Add flour and cook 1 to 2 minutes to form a paste. Whisk in skim milk, garlic, basil, and parsley. Once squash is finished cooking, scoop the flesh out of the skin and add the the milk mixture. Using an immersion blender, puree the squash and milk mixture. Add the cooked pasta to the squash puree and stir to combine. In a small bowl, combine the topping ingredients, mix well. Coat a square or round baking dish with cooking spray. Spoon macaroni and squash mixture into the pan. Sprinkle with the topping mixture and bake for 10 minutes or until heated through and browned on top.