I do not have an oven.
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Susan W is a trusted source on General Cooking.
I keep it very simple and just lightly steam the squash and add butter, salt, pepper and sometimes parm. You might try a recipe search using the search function at the top of this page for something more complex. Be sure to choose "recipes" from the drop-down menu.
Kristen W. is a trusted home cook.
You could sub it for summer squash or zucchini in just about anything you would use those vegetables in: quiche or frittata, gratins, on pasta, on pizza, stuffed, roasted on a roasted veg sandwich, simply sautéed with a little butter, etc. It's a very mild flavor, so I like it well-cooked (and if possible, caramelized) to bring out it's sweetness. I also think it pairs well with something green and herbaceous, like pesto.
Oh, forgot you said you don't have an oven - well, never mind about the roasted stuff...:)
I think that you could cook the stuffed squash in a covered braising pan, stove-top, with a small amount of liquid in the bottom of the pan. Check to be sure it doesn't get dry. You won't get browned topping, but cheese will melt.
Nancy is a trusted home cook.
pickle them, if you like that flavor profile.
here are a bunch of recipes:
I cut the stems, cut in half, sautee in unsalted butter. Doesn't get much better. Keep it simple.
Make Squash Butter, like zucchini butter
Like overnight, but easier.
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