Spiced Chicken With Spaghetti Squash Pomegranate And Pistachios Recipes

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SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS



Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios image

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

Provided by Anna Stockwell

Categories     Wheat/Gluten-Free     Chicken     Pomegranate     Healthy     Dinner     Spice     Winter     Fall     Dairy Free     Peanut Free     Soy Free     Kosher     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET



Spicy Chicken and Spaghetti Squash Skillet image

This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.

Provided by Johnney

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 small spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
2 tablespoons olive oil
1/2 cup minced onion
3 -4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked chicken or 12 ounces cooked turkey
2 cups canned crushed tomatoes
1/4 cup dry red wine
2 teaspoons capers
2 1/2 teaspoons fresh oregano or 1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes, to taste
3 tablespoons Italian parsley, finely chopped

Steps:

  • Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
  • Add the chicken or turkey and cook for about 3-4 minutes.
  • Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
  • Add remaining ingredients and simmer for another 5 minutes.
  • Pour sauce over heated spaghetti squash and serve.

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