I enjoy spaghetti squash - it is not the most flavorful gourd out there, but it is fun, tasty, and a healthy alternative to pasta in this first few weeks of the year when I still pretend I'm going to eat better. Problem is, I roast it, seed it, scrape it, then whether I toss it with a little butter or oil, or whether I treat it more like actual pasta and use a sauce, it ends up yielding a good bit of water.
I searched this forum and the interwebs, and though I found several references to this problem, no one has weighed in with a solid solution. A few that have been suggested or that occurred to me are: (1) undercooking the squash so that it finishes the cooking process in the sauce (some people attribute the release of water to overcooking); (2) allowing it to sit in a cheesecloth for a while after cooking and scraping; (3) pour the sauce over it once its plated rather than tossing it in the pan (based on the same theory of overcooking); or (4) once you have the scraped strands, salt it lightly and let that draw out moisture before using.
Of all those, (4) seems like it makes the most sense to me but before wasting several squashes on trial and error I thought I'd submit the question to you all. As always, any input is welcome! Thanks in advance.