The ridged gourd is best eaten young, when still less than 10 cm (4") long and tender throughout, including the ridges. Chinese stir-fry it. Indians use it in curry dishes. It may be given any of the usual treatments for zucchini or summer squash.
Ochse (1980) remarks that in Indonesia the young fruits, cooked or steamed, serve as a side dish, lablab, or are cut into slices and cooked with coconut milk and other ingredients.