Spaghetti Squash?

i LOVE spaghetti squash on the egg . ..and its easy peasy.. ..hardest part is cracking a fresh open (its like cracking open a coconut!!) ... .i split one in half. . .take the biggest knife you have and a mallet and half it. ..clean out the seeds .. brush it with some olive oil . . .then i like to brush it with some olive oil and sprinkle it with some rub (dizzy raging river or tsunami spin is good ...then on to the grill . .right next to that roast will be fine . ...start it out open sides up will be fine . .. after 30 minutes or so put it face side down. . .if you are cooking that rib roast indirect, put the squash face side down over by the edges of your grid so it will be "direct" for a little while to brown the 'meat' of the squash a little (maybe 15 - 20 minutes - keep an eye on it) . ..just pull it off when when it is fork tender all the way through . . .i don't wrap them in foil or anything . ..to finish them, after i fork all the meat out of them, i like to saute the 'spaghetti' in a pan with a little more olive oil and salt and pepper. . ..it will have a great roasted/smoked flavor from the egg ..