Yellow crookneck squash Pretty tasteless stuff. How do you like to prepare it?

I agree with you, & for that reason don't bother growing it anymore. Am not a fan of the straight yellow summer squash either. In my opinion, if you just want a good-tasting summer squash in a different color for eye appeal, grow one of the gold zucchinis like "Butterstick" or "Gold Rush". Both are extremely tasty & very pretty to boot.

As far as cooking yellow summer squash, I like to slice them & mix them 1/2 & 1/2 with green zucchini, saute them in a 1/2 & 1/2 mix of butter & extra-virgin olive oil, & some chopped garlic & parsley. When just tender, I then toss in some seasoned dry bread crumbs (like Progresso brand) to bind in the juices, & serve as a side to something like Turkey or Chicken Cutlets Piccata.

I like the yellows, the trick is to pick when they are only 6-8 inches long. Much bigger and they do loose some taste. The bigger ones you can scoop the seed out, make a boat and stuff it with green pepper stuffing.

cut in chunks along with zucchini, saute in extra virgin olive oil, add onions, garlic, cut up tomatoes. Simmer until tender, turn off heat add shreded chedder cheese.

Unheart healthy, thats the best way...Slice them longways or cross ways, thin, less than 1/8th inch thick. Wet them good and roll them in a cornmeal, flour, salt and blackpepper mixture. Then fry them till almost crispy. Great by themselves, with ketchup, or even on a sandwich. Sliced longways they look like fish fillets. I have fooled my kids with them many times. Tell them they are fish and they will eat a plate full. Tell them they are squash and they wont touch them.
I like them stewed too. Cubed in small pieces with onions and again, lots of black pepper. Boiled till soft.....I can eat my weight in that stuff. Better yet, after stewing, put them in a baking dish, cover with shreaded cheese and bake till cheese starts to burn a bit on the edges....Also, if you let one or two get TOO big to do much with. When the seeds get big in them, I cut a slit out of the side of them, pack it with butter and stick in the microwave for about 20 minutes. Then eat it like that or stuff the slit with leftover something. Like spaghetti, sloppy joe, even spinache or hamburger helper....I call it stuffed squash.
There are lots of ways to make them good. Experiment with them. They are more versatile than you may think if you have any imagination.
Also, they are good raw with ranch or buttermilk ranch or blue cheese dressing.

I love to thin slice young yellow squash or zucchini and layer into my lasagnas. They're great in white or red pasta sauces. Saute 2 small squash sliced about 1/2inch thick with 2 cups sugar snap peas, 8 ounces sliced mushrooms, and one large onion sliced w/ one tablespoon Italian seasoning in olive oil. when just tender top w/ shredded mozzarella or parmesian and serve immediately! My two toddlers love this w/ grilled chicken!

IMO the yellow squash is much better than zucchini. I like it in stir fry. Good with about any veggies you have on hand to add to the stir fry. For sure you need to add an onion to stir fry. Squash, onion, green, pepper, carrot, broccoli? Whatever is ready today.

I also like it just steamed with a bit of onion.

Yes, do pick them when quite small. About six inches.

LOVE the yellow crook neck as well as yellow straight neck. They are my favs but they must be small as in 6" or less. My favorite easy way to fix them is to cut about 3 c. squash crosswise into 1/2" slices and along with a large sliced onion sautee in 1-2 T. olive oil or butter until the onions begin to get translucent. About 3-5 minutes. Put the lid on the skillet for another 3-5 minutes and let them steam on low, stirring once or twice until they are as soft as you like them. Sometimes I add a T of water before I put the lid on. Oh, sprinkle on some salt and pepper while you are first sauteeing them. Very Tasty.

We love Gold Rush. Barbecued with a little EVOO and maybe seasoning salt. I like garlic in the EVOO, especially when I am cooking and no one sees how much I put in.

We slice them, steam them (don't overcook) with fresh herbs, drain, dress with fresh lemon juice and extra virgin olive oil.

farmhound- I just had to laugh, I fried them in the cormeal tonight and my husband said, "is it fish?" Best way to eat the squash that we have tried so far! thanks Mrs.K