Hot smoked spaghetti squash is an ancient flavor that will make your tastebuds wonder where it's been all this time. And it's so easy.
For this dish, if you haven't checked out the blog on venison sausage, you should check it out. This is all going to be done on a 1000 or 2000 series with an offset fire.
If you have a family recipe for meatballs go for it. Basically instead of using the oven you're cooking them on the grill. In this case we used ground pork, ground beef, parmesan cheese, bread crumbs, egg and parsley. Maybe a little fennel in it.
The spaghetti squash is simple. Split the squash and remove the seeds. Sprinkle some black pepper and salt and rub in some olive oil.
Now for the art of the fire. We're going to do an offset fire and utilize the temperature zones and the infrared heat. The squash is going to need more heat than the sausage and meatballs. On this one I'm going to go for a whole log fire. Or start the fire with some lump charcoal and then add a chunk of wood. I would go with any hardwood. Literally any cookable hardwood. This is a little hot fire you're making so the slight nuances of the wood species start getting muted. This is more like a campfire flavor. You're looking to achieve an air temperature of 350°. Shove the fire on one side of the grill. I always go for the firebox side. Place the squash near the fire but not over it. Then the meatballs and sausage go on the far end of the grill. A little darkening on the bottom of the sausage is perfectly fine. If the bottom starts getting black them move it further away from the fire.
Depending on how large of a squash you have is going to depend on the timing. But you're looking for when the squash can be shredded with a fork. You may want to add the squash first then wait for it to begin changing color then add the meat.
We decided to top the squash with a tomato based sauce with some fire roasted tomatoes. But I'm also a simple person and just butter is delicious.