Do you eat chilacayote?

I grow chilacayote because I've failed repeatedly at squash but chilacayote grows with no inputs from me. It also keeps the weeds down in its area. I am trying to make it useful, but to very little avail.
There are a number of ways of cooking them that I have tried, but nothing makes me think "this is good".
I sometimes put the growing tips of the vine into mixed greens.
I sometimes fry the male flowers (they're pretty good, actually). I don't have enough to make a proper dish, sometimes two or three. I fry eggs on top of them so as to have a little bit of veg in my breakfast. They disappear elsewhere.
The mature gourds have a stringy pulp that can be used as a filler in soup or stir fry without affecting the flavor. I use it seldom, but when there's nothing in the house I sometimes give it a try. I suppose if I were on a reducing diet it might be useful.
The part that interests me is the immature fruit. They look like they ought to work as a zucchini substitute, but they don't. The flavor is too different. I have tried garlic and they're edible but they're not good.
I wonder if you have any suggestions as to how to make them tasty? Favorite seasonings? Cooking methods? Something that made them look more different might convince me they aren't incorrect zucchini.

I had no heard of chilacayote so I asked Mr. Google who said these are grown for their edible seeds.

https://en.wikipedia.org/wiki/Cucurbita_ficifolia

I am glad these work for you ...

I hadn't heard of it either. It seems to be a subtropical perennial. Sigh. Another perennial plant that can only be grown as an annual here.

I found this empanada recipe using the mature flesh of the fruit. Maybe it would be good for the Immature fruit as well. https://www.kareniscooking.com/blog-1/chilacayote-empanadas-gluten-free

They are quite popular here, where they are known as Gila.

I first encountered them in the form of a filled pastry in the supermarket, labelled pasteis de gila and had absolutely no idea what it was but bought some anyway in the hope that they weren't actually made of gila-monsters.

Turns out they take the stringy flesh and cook it up with sugar to make a very sweet but to my mind not very flavourful pastry filling. In Spain they refer to the same sort of thing as Cabell d'àngel, or angel hair



You can also buy gila jam, aka doce de gila, in the supermarkets.



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I've also heard that they make good rootstock for grafting cucumbers and watermelons and maybe other cucurbits on to as they have such a vigorous root system.

I love grafting. Maybe I can try that.

Alll those recipes are useless. Adding sugar to someting tasteless gives you something tasteless and unhealthy.
And how the heck does one use the seeds? One sees them referenced but few actual recipes. Labor intensive to the max. And even people who enjoy pumpkin seeds eat few of them unless they're hulled. They roast them once at halloween and fail to finish them before they go stale.
That's why I was trying to eat them immature. Get some of the nutrition without the fiddly stuff. Famine food, maybe, the seeds.

Good to hear from someone who actually has eaten gila and doesn't consider it particularly good. Affirmed that I needn't bother.

The recipe I linked is a savory one.

Mushrooms and cheese. Makes sense. Would make anything good. And hides it, so the resemblance to zucchini is less marked.
I am still hoping to hear from folks who actually eat and enjoy the stuff.