Preheat your grill to 375°F to 400°F.
Slice your squash in half lengthwise. Scoop out the seeds. (You can keep them and roast them like pumpkin seeds if you want.*)
Season the squash with Bone Dust, and 1 tbsp of butter per side.
Place on the top rack of your grill, seasoned side up, and roast it for 30 to 50 minutes, or until the flesh separates easily into strands with a fork.
Carefully use a fork to create strings of squash and then scoop it out into a bowl for use or serving.