1 C. low-sodium chicken broth
1 T. cornstarch
Five large (or eight small) summer squash, sliced as thin as you can get ’em
One large or 2 small Vidalia onions, chopped to fine mince
1 packet Splenda
Fresh ground pepper

Mix broth and cornstarch and set aside. Spray a big skillet well with Forbidden Cooking Spray. Pile remaining ingredients in the pan. Grate a LOT of black pepper over the top. Sprinkle Splenda on. Cook for 15 minutes, stirring often. Add broth-cornstarch blend. Continue to cook, stirring often, 20-25 minutes or until it’s all tender and the “gravy” has thickened slightly