Spaghetti squash - good only as itself, either in soups or tossed around the meat fat after the flesh is done roasting/sautéeing. The advice of spaghetti squash with tomato sauce - blech for us.
Rice noodles: if you are talking the Italian pasta kind, and not the Asian kind, we love Goldbaums brand. Tinkyada in second place. Both taste good with tomato sauces and cook/act like regular pasta - just be a bit more gentle with them, as semolina pasta they ain't
We haven't met an Asian rice noodle yet we do not like - just don't expect to be able to get an Italian dish to work with these. Stick to Asian recipes - they are awesomeness by themselves
Asian noodles: check out their sweet potato noodles, too. They are part of the "glass noodle" family, ie they turn transparent upon cooking. Fun!
I haven't done the eggplant strips thing, but we do do zucchini that way, and we love it. Zucchini cut into thin strips (a mandoline helps immensely unless you are really good with a chefs knife), spread out on a towel to air dry for a while, then sautee. We like them so much we have taken to eating them that way as a side dish.
I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC