Miranda is a contributor at Food52.
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.
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.
I toss the squash (after its been baked and scooped) in a sauté pan with some EVOO. The water is taken care of.
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Well played. You deserve a cookie.
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