Pre heat the oven to 200 fan, 220 electric or Gas 7.

Coat the squash in olive oil, tamari and tabasco and place on a baking tray and cook for 25 minutes until browning at the edges.

Meanwhile add the garlic to the cream and season well. Crack the eggs in and whisk together. Leave to infuse.

When the squash is cooked transfer to a medium sized frying pan. Heat and add the spinach, cook until it wilts. Sprinkle in the walnuts.

Turn down the heat and add the egg/ cream mix. Cook for 15 minutes, occasionally using a spatula to draw in the sides and allow raw mix to run out so that it can cook.

Heat the grill to hot. Finish the top of the tortilla for a few minutes until set but not burnt.

Cover the pan with a plate and rest for 10 minutes. Cut into generous wedges and serve with a dressed green salad.