Coriander Chicken with Spaghetti Squash

Ingredients:

• 1 spaghetti squash (about 1 kg)
• 4 small skinless, boneless chicken breasts (170-220 g each)
• 2 tbsp. l. olive oil
• 2.5 tsp ground coriander
• 2 tsp chopped fresh thyme
• 2 Anjou pears, peeled and diced
• 3 tbsp. freshly squeezed lime juice (1-2 pcs.)
• 0.5 tbsp. pomegranate seeds
• 1/3 cup chopped fresh mint
• 1/4 cup pistachios, coarsely chopped

Preparation:

1. Preheat oven to 175°C.
2. Trim the stem end of the pumpkin and pierce the pumpkin all over with a small knife; place in a heat-proof glass bowl. Microwave, turning once, until the pumpkin is tender when pierced with a fork, about 14 minutes.
3. Set aside until cool enough to handle, then cut in half lengthwise and scrape out the seeds. Scrape out the pulp in strands with a fork.
4. Rub the chicken with 1 tablespoon olive oil, 2 teaspoons cilantro, and thyme. Season generously with salt and black pepper. In a large oven-safe nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken and cook until browned on the bottom, about 3 minutes.
5. Turn the chicken over, transfer the pan to the oven, and bake until cooked through, about 13 minutes. Transfer the breasts to a cutting board to rest.
6. Place the pan with the juices over medium-high heat and add the pumpkin and the remaining 1/2 teaspoon of cilantro. Cook, stirring occasionally, until the pumpkin has absorbed the juices, 3-5 minutes. Season with salt and black pepper. Divide among plates.
7. Combine pears, lime juice, pomegranate seeds, mint, and pistachios in a bowl. Slice the chicken and serve with the pumpkin. Top with the pear salad.