Cut off the ends of yellow squash and slice into ¼" slices (or a little bigger).
Mix cornmeal or gluten free flour, sriracha powder, nutritional yeast, salt, and pepper in a bowl.
In a separate bowl, pour unsweetened plain almond milk.
In assembly line fashion - dip yellow squash into almond milk, then corn meal or flour mixture. Put dredged squash on a plate to wait for their execution (I mean frying).
Frying: Heat canola oil (you will need about a ¼" or so covering the pan) to 350°. If you don't have a thermometer you can test the oil by dropping a couple of drops of water into oil. If it sizzles, it's ready. Place dredged squash pieces into oil. Cook on each side until golden brown and crispy. Baking: Cook squash at 450° for 20 minutes, then flip and cook for another 20 minutes, or until crispy on both sides.
Since corn meal is already crispy, a good way to tell when the squash is done is the corn meal (or gluten flour, if you are using that) will turn a nice dark golden color. Also, the sriracha powder will darken from cooking.