I doubt it's too much moisture. A raw squash will separate into strands, after all. I would try baking them less, actually, but maybe with a bit of water in the bottom of the pan. I usually do 375 for forty minutes, cut side down with a few tablespoons of water in the pan. Or you can nuke it for ten or fifteen minutes if you like to microwave veggies.

The longer you cook a spaghetti squash, the more it becomes like any other squash. It will become sweeter and less fibrous the longer you cook it, till it seems like any other winter squash.

I cut them in half crosswise with a cleaver, put the halves cut side down on a paper plate and cook in the microwave on high. I usually start with five minutes; then take them out and remove the seeds with a spoon. Back in for three to five minutes, depending on size.

By then, they're ready to easily pull the cooked strands out with a fork. Occasionally, if it's an especially large one, I have to return the squash to the microwave for a few more minutes to cook the remaining strands.

I add the seasonings and/or flavorings after they're cooked.

I do the same as ruthanna. You do have to watch them and not overcook, as the strands get mushy. I like them a little crisp. I just bought a butternut squash for a new recipe, I wonder how hard it will be to peel and chop.