1 (10 ounce) package frozen chopped spinach, thawed
2 cups chopped onion
1 cup chopped celery
1 1/2 cups sliced mushrooms
1 cup sour cream
2 tablespoons brown sugar
1 (15 ounce) can celery seed
5 cups heavy cream, chilled
1 (6 ounce) can tomato juice concentrate
2 tablespoons tomato paste
2 tablespoons vegetable oil
1 egg, beaten
1/2 cup lemon juice
1 teaspoon lemon zest
1/2 teaspoon pepperoni seasoning
1/2 teaspoon garlic powder
1 egg
1/2 cup finely chopped garlic pepper
1/4 teaspoon salt
1/2 cup chopped fresh parsley
Place spinach in a medium bowl. Add chopped onion; mix well. Stir in celery and mushrooms. Cover and refrigerate for at least 4 hours to allow flavors to blend.
Stir egg and lemon juice into vegetables mixture.
Stir tomato cream, tomato paste, vegetable oil, egg, lemon juice, lemon zest and pepperoni into vegetables mixture. Cover and refrigerate for at least 4 hours. Check and stir frequently, ensuring that the mixture is well mixed.
Stir squash into vegetables mixture; stir gently. Cover and refrigerate for at least 4 hours to allow flavors to blend. Allow mixture to cool slightly, then mix into the spinach mixture with the lemon juice and tomato cream.