- 1 medium Spaghetti squash, halved lengthwise, seeded
- 1½ teaspoons Kosher salt, divided
- 1 medium Red onion, peeled and quartered
- 2 teaspoons Ground turmeric
- 1½ teaspoons Ground allspice, divided
- ¼ teaspoon Cayenne pepper, divided
- 4 Chicken legs (thigh and drumstick)
- 4 tablespoons Olive oil, divided
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Pomegranate molasses
- ½ cup Roasted salted pistachios, coarsely chopped
- 1/3 cup Pomegranate seeds
- ¼ cup Coarsely chopped dill, plus more for serving
- ¼ cup Coarsely chopped mint, plus more for serving. (Servings: 4)
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 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°F, 35 – 45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
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Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. 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.
Nutritional Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 372.95 | ||
| Calories From Fat (52%) | 193.38 | ||
| Calories From Protein (35%) | 130.44 | ||
| Calories From Carbs (13%) | 49.13 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 22.23g | 34% | ||
| Saturated Fat 3.14g | 16% | ||
| Monounsaturated Fat 13.96g | |||
| Polyunsaturated Fat 3.87g | |||
| Trans Fatty Acids 0.03g | |||
| Cholesterol 68.44mg | 23% | ||
| Sodium 789.08mg | 33% | ||
| Potassium 565.74mg | 16% | ||
| Carbohydrates 13.28g | 4% | ||
| Dietary Fiber 2.75g | 11% | ||
| Sugar 3.51g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 10.53g | |||
| Protein 31.28g | 63% | ||
| Vitamin A 187.08IU | 4% | ||
| Vitamin C 7.65mg | 13% | ||
| Calcium 50.37mg | 5% | ||
| Iron 2.29mg | 13% | ||
| Vitamin E 2.60IU | 26% | ||
| Thiamin 0.23mg | 16% | ||
| Riboflavin 0.15mg | 9% | ||
| Niacin 13.78mg | 69% | ||
| Vitamin B6 0.98mg | 49% | ||
| Folate 18.15µg | 5% | ||
| Vitamin B12 0.45µg | 7% | ||
| Pantothenic Acid 1.22mg | 12% | ||
| Phosphorus 315.20mg | 32% | ||
| Magnesium 58.77mg | 15% | ||
| Zinc 1.41mg | 9% | ||
| Copper 0.28mg | 14% | ||
| Manganese 0.35mg | 17% | ||
| Selenium 22.32µg | 32% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 129.36g | |||
**Cooking Tip: Pomegranate molasses is available at Middle Eastern grocery stores and specialty food stores. You can substitute 2 teaspoons red wine vinegar and 1 teaspoon of honey for the 1 tablespoon of pomegranate molasses in the dressing. If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before cutting.
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