instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to "develop".However, when I warm the meatballs up in the microwave they sometimes get dry or have slightly tough and rubbery spots -- especially on outside edges.What is the best technique to re-warm / re-serve meatballs that you have made the previous day (or a couple days prior) so they stay moist and delicious?
answer:
What is the best way to re-serve day old meat balls?


question:
I've tried using spaghetti squash as a substitute for pasta a few times, but every time I do the dish ends up really watery.I've been roasting the split squash for about 45 min in the oven, then scraping out the flesh and then mixing it with my sauce. When I first shred the flesh it's definitely moist and steamy, but it doesn't seem to be overly wet. A few minutes after I've added it to the pan with my sauce however, it renders off what seems like a cup or two of water.Most recently I've even tried wringing out the strands in a clean towel over the sink before mixing it. That did seem to help, but it still watered down the sauce way too much for my taste.Has anyone else encountered this issue? Does anyone have any suggestions as to how to prevent it?
answer:
How to prevent watery spaghetti squash


question:
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola oil for the vegetable oil?
answer:

Substituting oil in baking?