TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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?

SOLUTION: How to prevent watery spaghetti squash

PROBLEM: Some recipes call for stiff mashed potatoes, e.g. to help well formed shapes as in this recipe:http://www.tasteofhome.com/recipes/crunch-swiss-and-ham-appetizersShould I just boil the potatoes, mash way too much, and add no butter nor milk?

SOLUTION: How to make stiff mashed potatoes?

PROBLEM: It seems to be a popular ingredient in Asian (esp. Chinese?) food. I encountered them on pork spareribs, and some side dishes. Apparently it turns everything completely black when it is added.I can rule out soy sauce (which is too salty and tastes entirely different) and I realise that this question is rather vague. What additional information could I provide?Edit: I can rule out oyster sauce. I asked in a restaurant what the black stuff was, but either she didn't understand me or she didn't want to (all she told me was that it contained salt). Finally she said she made it herself. Anyway, I bought Hoisin sauce:and I think it's as close as it gets (perhaps the restaurant uses a slightly different version of the one I bought, as mine is a bit saltier and a bit less sweet).Update: I finally discovered the exact sauce I was looking for. It turned out to be Black Bean Garlic Sauce.

SOLUTION:
What is the black, slightly sweet, flavour in some Asian food?