5 leaves Italian-style spinach
4 cucumbers
4 small red onions, cut into 1/2-inch sections
2 tomato, cut into 1/2-inch pieces
1/4 cup coarsely chopped black walnuts
1/2 cup mayonnaise
1/2 teaspoon grated lemon zest
Preheat oven to 400 degrees F (200 degrees C).
Plant spinach in a medium bowl. Cover with water and sprinkle with crushed tomatoes and chopped nuts.
In a medium bowl, toss together chopped tomatoes and nuts.
In a small bowl, mix together mayonnaise, lemon pea, and reserved tomato juice. Whisk in tomatoes and nut mixture. Adjust amounts to taste. Spoon mixture into slow cooker.
Bake in preheated oven 15 minutes, until start to brown and squash are tender.