What is the best way to release water from vegetables that you want to use as a base?

I want to use stuff like spaghetti squash or zucchini for things like low carb spaghetti or zucchini pizzas, but alot of water content gets released and kind of ruins it. How do I "dry" it out a bit more before I add the other ingredients.
Update: how did this end up in R&S? someone moved it on me
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