Preheat oven to 400˚F / 200˚C.
Using a sharp knife, cut the spaghetti squash in half lengthwise (through the stalk). Drizzle the cut side with a little olive oil and season with a little sea salt and black pepper. Turn the squash over and place it cut side down onto a sheet pan, and poke a few holes into the skin using a fork (this allows for even cooking). Bake until the flesh is tender - test by pressing the skin to see if feels soft - about 30-40 minutes (it is okay if it is still a bit firm; the time will vary depending on the size of your squash).
Meanwhile, bring a large pot of salted water to the boil. Add the noodles and cook according to package instructions, until just tender. Drain and rinse under cold water; drain again.
In a large bowl, make the dressing by combining the ginger, garlic, maple syrup, rice vinegar, tahini, and sesame oil. Add 3 tablespoons water, 1 teaspoon salt and a big pinch of black pepper and whisk to combine.
When the spaghetti squash is ready, flip them over so that the cut side is facing up and using a fork, scrape the flesh to loosen the strands. Season the spaghetti squash with sea salt and black pepper.
Add the noodles to the dressing, along with the spaghetti squash, tofu, and spinach. Using tongs, toss to mix, making special effort to break up any clumps of squash strands. Add the sesame seeds, half of the scallions, half of the cilantro, taste and season well with sea salt and black pepper, and toss again.
To serve, top with remaining scallions and cilantro. Serve immediately at room temperature.