Heat the oven to 350ºF. Place the squash on a baking sheet and roast for 30-40 minutes.
Meanwhile, heat the olive oil in a medium saucepan. Add the onion and cook until soft, about 5 minutes.
Stir in the tomato paste, cajun seasoning, and paprika; cook 1-2 minutes. Add the vegetable stock and bring to a simmer.
Stir in the cream cheese. Once the cheese is melted, add the beans, red bell pepper, and jalapeno. Reduce heat to low and let reduce by ¼, about 20 minutes. Stir in the kale.
With a sharp chef’s knife, cut the squash in half crosswise. Discard the seeds.
Use the tines of a fork to separate the flesh of the squash into spaghetti-like strings, leaving a 1-inch border around the edge. Remove the strings and stir into the sauce, then ladle the sauce into the center of each squash.