Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios
['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']
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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