Preheat oven to 375 degrees F and make sure rack is in the lowest position in the oven.
Slice squash in half and scoop out seeds.
Place squash open side down in a baking dish. Pour water into the pan until it is filled about 1/4 of an inch.
Cover with foil and cook the squash for 30 – 40 minutes or until very tender.
While the squash is cooking, heat a tablespoon of coconut oil in a pan. Sauté garlic, mushrooms, green pepper, onions, herbs, and salt and pepper (to taste) until tender and allow to cool.
In a medium mixing bowl, mix rice, pecans, and 1/2 cup of cheese. Once sautéed veggie mixture is cooled a bit, add to bowl and mix.
Once done cooking, use a brush to coat the inside of the squash with coconut oil and season with salt and pepper before adding filling. Spoon filling into the squash and top with remaining cheese.
Cover squash again and put it back in the oven for 15-20 minutes, removing foil for last 5 minutes to allow cheese to brown.
Enjoy while hot.