Persian Spiced Chicken with Spaghetti Squash

Clemens v. Vogelsang
  • 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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