Tuscan Kale Spaghetti Squash Lasagne Bake (servings 4-8)

INGREDIENTS: – 2 x 3-4 pound spaghetti/butternut squash – 1-2 tablespoons olive oil divided – 1/4 cup minced shallot – 4 teaspoons minced garlic – 2 x 15oz cans cannellini beans, drained + rinsed – 1 cup sliced sun-dried tomatoes – 10 cups ribboned Tuscan/dino/lacinato kale, stems removed ~2 med. bunches – 1 1/2 tablespoons…