Dave, I'm glad you started this thread. I only read it today, because when I hear (read) the word 'gourd', I assume something inedible. I'd love to grow a vining zucchini sub. Zucchini close to the ground ends up getting too much shade in my yard.
I'm one of those sad gluten-free people and spiralized zucchini is my favorite noodle sub. I bought an electric spiralizer, but it's a total dud. I went back to the hand-held one I used before. My go-to is just to sautee it in some butter and/or olive oil plus herbs. It works nicely with just about any sauce, too.
I wonder how the bottle gourds would do in a zucchini lasagna.
Anyway, thanks for the inspiration. This is on my to-try list for next summer.