Sleep In Saturday!

Today, I slept in. It was glorious. Not too often do I have the luxury of getting to sleep in, but when I do I take FULL advantage of it. I know you do it too, I don't judge!

I'm going to keep this post nice and short tonight because ~~I want to watch SNL in 25 minutes~~ I don't have too much for you other than this tasty acorn squash recipe!

Here's what I ate:

Crispy Acorn Squash

what you'll need:

1 acorn squash
1/2 cup whole wheat flour
2 tbsp corn starch
1 cup cold almond milk
1 tsp rice vinegar
1 cup panko
1 tsp salt
2 tsp extra virgin olive oil
cooking spray

what you'll do:

Cut the top and bottom of the acorn squash off. After this step, I peeled my squash, but it is optional. Standing the acorn up, cut down the center. Similar to how you would a pumpkin, remove the insides and seeds.
Slice the squash into strips no wider than an inch (I prefer them to be about 1/2 wide).
In a wide bowl, add flour and cornstarch. Pour half the almond milk in to help dissolve by lightly whisking with a fork. Add the remaining milk and rice vinegar; mix.
In another bowl add panko, salt, and olive oil. Toss with fingers to incorporate oil.
Preheat oven to 425º F.
Prepare a baking sheet with foil. Place a cooling wire rack on top of foil and spray with cooking spray.
In order have acorn, flour/milk mixture, panko, pan. Assembly line like, place acorn in flour mixture coating both sides. Place in panko and with your other hand coat squash and move to rack.
Once all are on, spray squash with cooking spray and bake for 10 minutes.
Flip squash, spray again with cooking spray, and bake for another 10 minutes.
Serve and enjoy!

I ate my squash with some fried wild rice. I also enjoy this with some good 'ol Sweet Baby Rays. A few nights ago I ate this same thing, I ate the whole squash by the end of the night because I just kept it out on the stove top and I liked it cold just as much as I did hot! It was like my dinner and dessert. Vegetables for dessert... who am I?