million dollar listing

November 2017

November 1.jpg
November 2.jpg

Sign up here to receive my newsletter by email each month. 

October 2017

Melanie Hane October 2017 Newsletter.jpg

Spaghetti Squash Pasta with Basil Pesto... 

Recipe via Minimalist Baker

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

A simple, 9-ingredient spaghetti squash pasta with sun-dried tomato and basil pesto! A light, plant-based meal that's perfect for fall and winter.

Recipe type: Entrée, Side

Cuisine: Vegan, Gluten-Free

Serves: 2 as entree, 4 as a side



  • 1 large or 2 small spaghetti squash


  • 1/4 cup (30 g) raw cashews
  • 1/4 cup (33 g) toasted pine nuts (or raw walnuts)
  • 2 Tbsp (6 g) nutritional yeast
  • 1/4 tsp sea salt, plus more to taste
  • 2 cups (~120 g) fresh basil, packed
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 3 Tbsp (20 g) sun-dried tomatoes, chopped (if in oil, drain)
  • 1/4 cup (60 ml) extra virgin olive oil

FOR SERVING optional


  1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  2. Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
  3. Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
  4. In the meantime, add cashews, pine nuts, nutritional yeast, and sea salt to a blender or food processor and pulse until a fine meal.
  5. Add basil, garlic, sun-dried tomatoes, and olive oil and puree into a fine paste. If it has trouble mixing, add a bit more oil or hot water (2-3 Tbsp) to help encourage it along. It doesn’t need to be finely pureed, just well-mixed. A bit of texture is a good thing in this dish. Taste and adjust seasonings as needed.
  6. Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss.
  7. Serve with additional toppings as desired (listed above). I prefer red pepper flakes and vegan parmesan cheese.
  8. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh. Pasta can be enjoyed hot, chilled, or at room temperature.



June 2017

The Ultimate Brunch at Home

Going out for brunch can be a wonderful Sunday treat, but sometimes making an incredible spread at home is even better! Relax in the comfort and privacy of your gorgeous home and enjoy it while having a delicious and relaxing brunch with family and friends. Here are a few of my favorite new recipes that have recently caught my eye... a new spin on time-tested classics!

Butternut Squash Quiche

Click here to view the recipe.

Caprese Bruschetta

Click here to view the recipe.

Peach Tarts with Goat Cheese & Honey

Click here to view the recipe.

If you have any favorites, comment below! I'd love to hear how these turn out for you.