Cook squash and eggplant over medium heat in a pan with olive oil. After 3-5 minutes, add M&B Lemon Pepper Blend, M&B Chopped Garlic, M&B Lemon Peel, and M&B Red Chili Flakes. Cook for another 5-10 minutes, until squash is tender.
Add noodles to boiling water and cook according to package directions. Drain and place into a serving dish. Add in squash and eggplant, top with Parmesan cheese, and toss to combine.