I love a little squash. They have the visual appeal of decorative gourds, but you can eat them, which is an improvement. But their small size can make them slightly challenging to de-seed, and a regular spoon’s smooth edge doesn’t have the scraping power needed to remove the goopy strings and seeds in an efficient manner. This is why I turn to the grapefruit spoon.
Truth be told, I use this spoon for squash far more than I use it for grapefruit. Its serrated edges remove the slippery inside of the squash in a manner most expedient, and the pointed tip is great at reaching into ridges and edges to get every little string, leaving you with nothing but squash, perfect for stuffing with stuffing. (For larger squashes, use a cheap metal measuring cup — the kind with real thin edges.)