Bottle gourd (Lagenaria siceraria), a member of the Cucurbitaceae family with sweet and bitter varieties, is widely cultivated in tropical regions and serves for culinary and medicinal roles in treating diabetes, cardiovascular issues, and gastrointestinal disorders. This chapter addresses nutraceutical properties, bioactive compounds, and processing techniques for juices, powders, pickles, snacks, and bakery products. Key topics cover contextual introduction, comprehensive nutraceutical profiling encompassing nutritional composition and functional health-promoting properties, bioactive constituent inventory and characterization, specialized processing and utilization methodologies including juice, powder, preservation techniques for vegetables and pickles, traditional and contemporary sweet preparation, innovative snacks and bakery product development, multifaceted applications across culinary traditions, distinct nutritional and functional profiles of seed and peel. The challenged posed during the extraction of the juice is also discussed. It is expressed in the chapter that progressive therapeutic applications and market expansion opportunities in functional food development can be identified.