Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios

Ingredients for Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios

• 1 medium spaghetti squash (2–1.1kg), halved lengthwise, seeded

• 1 1/2 teaspoons kosher salt, divided

• 1 medium red onion, peeled, quartered

• 2 teaspoons ground turmeric

• 1 1/2 teaspoons ground allspice, divided

• 1/4 teaspoons cayenne pepper, divided

• 4 chicken legs (thigh and drumstick)

• 60ml olive oil, divided

• 2 colheres de sopa de suco de limão fresco

• 1 tablespoon pomegranate molasses (see cooks' note)

• 60g roasted salted pistachios, coarsely chopped

• 1/3 cup pomegranate seeds

• 1/4 cup coarsely chopped dill, plus more for serving

• 1/4 cup coarsely chopped mint, plus more for serving

Preheat oven to 191°C. Line a rimmed baking sheet with parchment paper.

Sprinkle each half of squash with 1/4 teaspoons salt, then place facedown on prepared baking sheet along with onion quarters.

Combine turmeric, 1/2 teaspoons salt, 1 teaspoon allspice, and 1/8 teaspoons 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 tablespoon 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 74°C, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.

Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 tablespoons oil, 1/2 teaspoons salt, 1/2 teaspoons allspice, and 1/8 teaspoons cayenne in a large bowl.

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.

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

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