Wash squash

Cut in half and clean out.

Place in microwave pressure cooker with .5 cup water and microwave on high for 3.5 minutes

Remove squash from microwave and place in ice water for one minute to stop cooking.

Remove from ice water and pat dry with paper towels.

Cut into about 3/4 strips.

Peel.

Cut into about 3/4 inch cubes.

Put squash into a frying pan on medium high heat.

Fry till golden brown stirring occasionally

Remove about 3/4 squash from pan.

Continue to cook remaining squash on medium heat with beer or wine (reserve 2 Tbls) until squash can be squashed (mashed) by a spatula into a purée.

Remove squash.

Add Splenda and cinnamon.

Stir constantly until well mixed.

Add remaining beer or wine.

Stir until all dry ingredients have dissolved

Pour sauce over squash and serve.