Baked potatoes- are done when the internal temp reaches 205 degrees.
Spaghetti squash- Cook by cutting the squash in half, placing it cut side down on a rimmed baking sheet, and baking for 45-50 minutes at 350 degrees. Alternatively it can be baked whole, just prick the skin with a fork. The squash is done when it is tender and a fork goes into the flesh easily. Scoop out the seeds and stringy parts that are with them. The remaining "noodles" can be scooped out onto a plate or eaten out of the shell.
Oven Roasted Veggies- Preheat the oven to 500 degrees, move the oven rack to the bottom 1/3 of the oven, and put the pan into it to preheat as well. Cut a variety of root vegetables such as potatoes, parsnips, carrots, beets, and radishes Into chunks all roughly the same size. Drizzle them with olive oil (and other things as well, such as balsamic vinegar) and salt and pepper. Spread them out in one layer on the preheated pan leaving space between them (if they are too crowded they will steam and not be crispy). Bake 20 to 25 minutes.
Fall Rice Pilaf- Cook 1 cup of a mix of brown and wild rice in broth (turkey or chicken works well). Saute 1 sliced large leek, several diced ribs of celery, about 1/3 cup of diced parsnip, about a 1/4 cup of dried cranberries, a generous amount of rubbed sage, and chopped chestnuts if you can eat them. Let cook for 5 to 10 minutes to allow the flavors to meld.
Russian Tomato Salad- In a medium bowl, combine 1 thinly-sliced sweet onion, 2 to 3 chopped large tomatoes, sour cream or yogurt, salt and pepper to taste, and chopped dill if you want.