Spaghetti Squash Latkes with Crema Pine Nut Sauce

Wouldn't a spaghetti squash latke with toasted pine nut and pesto sauce be comforting?

Use the Asian Pear, Zucchini Latke recipe from my previous blog post and just substitute the Asian pear with raw, organic, heirloom spaghetti squash.

For the sauce, whisk together:

3 cups oven-roasted, organic pine nuts, finely-ground

7 cups organic, pasteurized crema (locally-made, every week, from a small, feminist-owned, grass-fed only dairy cattle farm)

1/3 cup organic pesto sauce

4 TBL dried, organic sage, thyme and sweet basil leaves, coarsely-ground

1 tsp organic black pepper, coarsely-ground

Sea salt, to taste, or omit the salt, and add a tablespoonful of farmed, Beluga caviar