Preheat oven to 350°F. Cut squash lengthwise in half; remove and discard seeds. Place squash, cut-side down, in baking dish. Bake about 1 hour or until tender. Cool slightly. Scrape pulp out of shells with fork into strands; set aside.
Place steak in center of grid over medium, ash-covered coals; Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Let stand 5 minutes. Carve steak across the grain into thin slices.
Meanwhile, combine edamame, broth, butter, salt and garlic powder in a 12-inch nonstick skillet; bring to a boil. Reduce heat and simmer until edamame are heated through. Add squash and toss to coat strands. Cook just until squash is heated through. Remove from heat; add Parmesan cheese and basil, tossing until squash is coated.
Divide squash mixture evenly among 4 plates. Arrange steak slices on top of squash mixture.
Nutrition information per serving: 276 Calories; 99 kcal Calories from fat; 11 g Total Fat; 5 g Saturated Fat; 3 g Monounsaturated Fat; 71 mg Cholesterol; 652 mg Sodium; 13 g Total Carbohydrate; 3.7 g Dietary Fiber; 30 g Protein; 2.7 mg Iron; 7.2 mg NE Niacin; 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.5 mg Zinc; 27.4 mcg Selenium; 91.3 mg Choline;