Black Bean Baked Pasta

Here's a recipe I've been meaning to post for a different sort of baked pasta. I came up with this one night while pondering how to use up some yellow squash from our CSA. I ended up using too many bread crumbs for the topping but I think I've rectified that in the recipe below.

1 lb. pasta
1 Tbs. canola oil
1 medium onion, diced
3/4 lb. yellow squash, cut into large dice
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. cumin
3/4 tsp. dried oregano
2 c. cooked black beans (or 1 can)
1 28 oz. can crushed tomatoes
1 Tbs. tomato paste
salt & pepper to taste

For the topping:
3 Tbs. Earth Balance, melted
1 1/2 c. bread crumbs
1/2 c. nutritional yeast
2 tsp. chili powder

Cook pasta according to package directions in plenty of boiling water. Meanwhile, heat oil in a large skillet. Add onion and cook for a couple minutes then add squash and cook until squash is just getting a little tender. Add garlic, chili powder, cumin, oregano, salt & pepper and cook for another minute. Add black beans, tomatoes and tomato paste and mix until well combined. Combine all this with the pasta in a large bowl. Pour into a lightly oiled 9" x 13" baking dish. Combine all the topping ingredients in a small bowl and spread on top of the pasta. Bake at 375° for about 30 minutes until the topping is getting brown.