Using a small bowl, combine pecans, syrup and thyme.
Turn squash upright on baking sheet. Fill hollow of each squash with pecan mixture, reserving about 3 tablespoons for top. Divide the goat cheese between the squash halves. Sprinkle with reserved pecan mixture. Bake an additional 10 minutes more or until goat cheese is melted. Drizzle with additional syrup if desired and serve immediately.
All I can say is WOW, that is good!