Using a vegetable peeler or mandoline, shave the squash and melon into long, thin ribbons. In a small bowl, whisk together 3 Tbsp each olive oil and lime juice, This Little Goat went to Grillville spice and a pinch of kosher salt. Toss the shaved vegetables with Grillville vinaigrette, mint, Parmesan and pine nuts. Season to taste with additional salt, oil, and lemon juice, as needed. Let sit for 10 minutes, allowing the flavors to meld. Top with additional torn mint leaves and shredded Parmesan. Serve chilled or at room temperature.