Peel and mince the garlic. Add the beans plus one cup of broth to a food processor or blender and blend until it becomes a smooth puree. Alternatively, you can add the beans to a large bowl and use a hand beater or a potato masher; add broth as necessary to create a smooth puree.
Heat olive oil in a large pan over medium heat and add the garlic. Once fragrant (about 30 seconds), add the bean mixture, the rest of the broth, the salt, garlic powder and nutritional yeast. Bring to a simmer, and then lower the heat to medium low.
Allow to simmer for about 10 minutes. While waiting, chop the kale into one inch strips. After 10 minutes, add the kale and shredded spaghetti squash strands. Allow to simmer until the kale wilts and reduces, about five minutes. Taste test and add more salt, if necessary.
Notes
Cook and shred the spaghetti squash ahead of time. I like to do it either during my meal prep over the weekend, or when I'm baking something else. So for example, if I'm baking potatoes the night before I want to make this recipe, I'll throw in the spaghetti squash after I'm done cooking the potatoes. I like this method because it saves energy (you only have to turn the oven on once and you cooked for two different meals), and it saves you time.
Recipe by Savor and Glow at https://savorandglow.com/garlic-white-bean-spaghetti-squash/