I like all manner of summer squash as a substitute in Indian recipes that call for lauki or bottle gourd -- the squash is different, but the flavors still seem to be complimentary.
The last one I made was from Priya Krishna's Indian-ish — cumin seeds and turmeric (and I think asafoetida?) sauteed in ghee, then the squash and some tomatoes, simmered, covered, until tender. Finished with lime (and cilantro, if your partner doesn't hate it). (ETA: this one really transforms the flavor of the squash, IMHO.)
I also really like using it in korean pancakes -- I can't figure out exactly which recipe I used for the batter but your favorite will do. Key is to cut the squash, salt them, let them sit, and drain so the liquid doesn't make the pancake soggy. That, and lots of onions.
