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

Input: Consider Input: A few months ago I attempted a souffle and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I noticed that my souffle would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a souffle, or at least a way to keep it from falling in the first place?

Output: Collapsing souffle

Input: Consider Input: 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?

Output: How to prevent watery spaghetti squash

Input: Consider Input: So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) it called for combining the solids over medium heat, cooking it until the sugar was completely melted, and then combining with the liquids.Now, my candy experience starts and stops at "things containing chocolate", but I can melt sugar. However with the addition of butter and flour I was worried about it burning, and I didn't render it all the way down to full on molten sugar. It was quite melted but it poured more like a thin batter than like liquid sugar.Combined the liquid(y) sugar with the liquids, and exactly what I thought would happen, happened: the sugar immediately solidified into chunks, and wouldn't incorporate. Rescued it by heating the whole thing, and stirring until it incorporated. This worked, but I think it sent the texture off a bit.My question is: is this even feasible? Can you really melt sugar to a thin liquid, and then seamlessly incorporate it with a cold liquid? And wouldn't the addition of flour cause issues with cooking the sugar? I pretty much expected it not to work, so it may just have been a failure of will on my part.
Output: Combining hot melted sugar with cold liquid ingredients