6 servings - 4 points per serving 1 serving = 1 cup

16 oz. Raw Skinless Chicken Breast, cubed

2 Parsnips

2 Carrots

1 Acorn Squash

1 (14.5 oz.) Can Fat Free Chicken Broth

2 Cloves Garlic, minced

1/8 Cup Honey

Salt

Pepper

Nutmeg

Peel and chop carrots and parsnips and place them into the bottom of the crockpot. Sprinkle with garlic. Place cubed chicken on top. Pour in broth. Cut squash into chunks and slice off the skin, then toss the squash with the honey in a medium bowl. Place squash on top of chicken. Sprinkle with desired amounts of salt, pepper and nutmeg. Cook on low 8-10 hours.

Note: Once the dish has cooked, if you mix it up too much, the squash will fall apart. :)

Per Serving: 212 Calories; 2g Fat (9.5% calories from fat); 19g Protein; 30g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Other Carbohydrates. WWP: 4