Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios

Ingredients

• 1 medium spaghetti squash (2–2½ pounds), halved lengthwise, seeded
• 1½ teaspoons kosher salt, divided
• 1 medium red onion, peeled, 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 (see cooks' note)
• ½ cup roasted salted pistachios, coarsely chopped
• ⅓ cup pomegranate seeds
• ¼ cup coarsely chopped dill, plus more for serving
• ¼ cup coarsely chopped mint, plus more for serving

Steps

1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
2. Sprinkle each half of squash with ¼ tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
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.
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.
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.
6. Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.