Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios

Preparation

1. Step 1

   Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

   Step 2

   Sprinkle each half of squash with ¼ tsp. salt, then place facedown on prepared baking sheet along with onion quarters.

   Step 3

   Combine turmeric, ½ tsp. salt, 1 tsp. allspice, and ⅛ tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.

   Step 4

   Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, ½ tsp. salt, ½ tsp. allspice, and ⅛ tsp. cayenne in a large bowl.

   Step 5

   Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.

   Step 6

   Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.