I've eaten a few of our squash-- very lightly pan-fried, I guess you'd call it. (They were fine. Tasted a lot like squash, amazingly enough.) Then we both had some prepared in a new way (for us)-- coated in a mixture of panko breadcrumbs and Parmesan, then baked. (It was alright, but needs more seasoning for my palette. We could try it again, sometime.)
The latest pickings:
I don't recall if we had any of these "conjoined" squash, year before last... From what I've read online, they're not particularly rare for yellow squash, but still not an everyday occurrence, either. One person said he got maybe 2 or 3 out of 100 squash.
I think both of these came from the same plant. Maybe it's predisposed to make "double" squash, for some reason...
People apparently call these "Siamese squash", by the way. (g)
...I think they look vaguely... suggestive. In Victorian times, Siamese squash would be the source of ribald commentary among the men, quickly covered or hidden away from the innocent eyes of children and the delicate sensibilities of ladies. ;o)