Dinner: Persian-Spiced Chicken With Spaghetti Squash, Pomegranate, and Pistachios

Recipe by Anna Stockwell Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Persian-Spiced Chicken With Spaghetti Squash, Pomegranate, and Pistachios

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 medium spaghetti squash (2 –2 1/2 pounds), 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 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)
1/2 cup 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

Instructions

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.
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.

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