How do I keep spaghetti squash from being watery when I serve it with sauce? I've tried draining it and wringing it out in tea towels, neithe

I toss the squash (after its been baked and scooped) in a sauté pan with some EVOO. The water is taken care of.

After I have baked the squash halves and scooped out the strands, I spread on a sheet pan and pop into the oven to help reduce the moisture. I do not mix sauce with but rather serve with a spoonful of sauce on top. Although called spaghetti it is very delicate and is not pasta. It will always get messy if you try to mix in a sauce like you can with al dente pasta.

How exactly are you cooking it? And with what sauce? I'm sure there is a way to make sure it's not watery, and I don't think you'd need to wring it out.