Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?
[EX A]: What natural emulsifier can I use for almond milk?

[EX Q]: 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?
[EX A]: How to prevent watery spaghetti squash

[EX Q]: I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range. I used to bake cakes in a microwave oven in micro+convection mode at 200 degree celsius. For that I preheat the oven at 200 degree for 15 minutes and then place the cake batter in the oven for another 15 minutes. And that cake used to come out really good. But now I am using an electric cooking range that uses a gas cylinder. It has a knob to adjust the temperature and an option to grill. And inside it has holders at three different heights to place the tray. I don't know the exact word to describe my cooking system. Anyway all I want to know is what should be done to make the exact cake recipe which I tried in micro+convection mode at 200 degree?For what duration should I bake and at which height should I place the tray?
[EX A]:
Difference between baking a cake in cooking range and microwave oven