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

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?

A: How to prevent watery spaghetti squash
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Q: Many recipes call for first bringing milk up to boil.I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan:use low heatkeep scraping the bottom of the pan every 1-2 minute Milk comes to a boil in about 40-45 minutesIn spite of my carefully watching the milk, at the end, when I pour of the milk, I see a "crust" form on the pan. This makes cleaning up a pain.Further, it is hard to constantly watch and scrape the milk every 1-2 minutes.Is there a more convenient way to bring milk up to a boil?Looking for:Unattended, fool-proof methodEasy clean-up at the end.Yes, I am aware of this other question:Quickest, and safest way, to bring milk to boil?However, my question is a bit different.

A: Can I boil milk unattended (and still keep the pan clean)?
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Q: Recently my cousin started to make yogurt. She told me that she puts diced, fresh fruit (strawberries, peaches) into the inoculated milk (pasteurized or sterilized, I don't know. 1) and then let this set in the oven at ~50C for some hours. After this, she puts the yogurt into the fridge. She makes enough yogurt for ten days; on the tenth day she takes the last yogurt portion and makes some new. At the first thought I couldn't imagine that fresh fruits stay safe for ten days (I wouldn't eat cut fruits that stayed for ten days in the fridge!). But after some pondering I wondered if it's safe after all because the milk and the fruits are going to be cultured and undesired bacteria are going to be eliminated. I think freshly diced fruit only contain bacteria on the surface. 1 I saw a really big jug of milk. She lives in Georgia, US. I don't know what's the common treatment of milk there.

A:
Soon-to-be cultured milk with fresh fruit safe for consumption?
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