This is an Asian-style pasta salad made with spaghetti squash instead of noodles.
Cut one Spaghetti squash in half around it’s “waist”. Bake at 400 degrees until the squash can easily pierced with a fork. Remove from the oven and allow to cool.
Mince Spring Onions (whites and greens) to make 1 C. Toss with the juice of 1/2 lemon and allow to steep.
Use a fork to remove the cooked squash from the rind. Drizzle with a little oil, then and then to separate it into strands. Season with salt and pepper.
Use a grater, spiralizer or mandolin to make “noodles” out of 1 Purple Daikon and 2-3 Carrots. Grate fresh ginger to make 1 T. or more.
Juice another whole lemon. Slowly drizzle 1/4 C. olive oil plus 1/2 t. sesame oil into the juice while whisking. Season with salt and pepper.
Toss the squash and other vegetables with the onions and dressing and let sit for 10 minutes before serving. Taste and add more lemon juice or salt if necessary.