Add the olive oil to a deep skillet with a tight-fitting lid and set it over medium-high heat. Add the ground beef and cook for 3 to 4 minutes, stirring and breaking it into small crumbles, until browned.

Add the onion, bell pepper, celery, and andouille sausage. Cook, stirring, for 2 minutes. Add the onion powder, garlic powder, paprika, cumin, oregano, thyme, kosher salt, cayenne, and black pepper. Cook, stirring, for 1 to 2 minutes. Pour in the beef broth and bring it to a simmer.

Break the spaghetti in half and add it to the pan, distributing it as evenly as possible. Cover tightly and cook over medium-high heat for 2 minutes. Uncover and stir. Continue covering, cooking, uncovering, and stirring about every 2 minutes until the pasta reaches your desired doneness.

Turn off the heat. Add the Worcestershire sauce and another pinch of salt if needed. Stir to combine, then serve in bowls topped with sliced green onions.