Preheat your oven to 350F.
Rinse your squash under running water and pat dry. Be sure to remove any dirt on the squash. Turn the squash on it's side, and cut the top and bottom off. Slice in two lengthwise down the center. This will give you two equal parts. Scoop the seeds out as well as the stringy middle. Peal away the skin of the squash. You are now left with the parts of squash we are going to use. Carefully cut squash into sticks (about 1/2in by 2in).
Greese a broiler pan with cooking spray (if you don't have one, a cookie sheet will work). Place sticks of squash on the pan, make sure they are a single layer. Season lightly with salt and pepper. Bake at 350F for 20 to 30 mintues, or until slightly tender. Remove and let cool.
Mix together flour and club soda. The batter should be the consistancy of pancake batter. If it is not, add more flour or soda so that it is thick.
Fill a heavy sauté pan no more than halfway to the top with canola or grape seed oil for deep frying. (Be sure not to fill the pan higher than halfway up the sides: the oil will expand when you fry, and could spill over and catch on fire.) Bring the oil to 360F to 375F.
Take your squash sticks and gently dip into the batter. The batter should stick to the squash. Careful to not splatter hot oil on yourself, take the squash sticks with batter and set them into the oil to deep fry. Work with less than 10 sticks at a time so that you don't overwhelm yourself and so that the oil tempature stays consistant. Turn the pieces if needed, so that they are golden brown. This should take about 5 minutes or less.
Remove the golden pieces from the oil and place on a paper towel lined plate. As soon as they are on the paper towel, season them with salt and pepper as desired.
In a container with a lid mix together, soy sauce, lime juice, ginger, garlic, green onions, and sesame oil. Secure the lid and shake well to combine. Place in dipping bowl.
Serve while squash is warm and enjoy!