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Add oil to a deep skillet with a tight fitting lid and set over medium-high heat. Add ground beef, and cook, stirring, for 3 or 4 minutes, breaking the meat up into small crumbles while doing so.
Once ground beef is browned, add onion, bell peppers, celery, and andouille sausage, and cook, stirring, for 2 more minutes. Season with onion powder, garlic powder, paprika, cumin, oregano, thyme, cayenne, black pepper, and salt, and cook, stirring, for 1 to 2 minutes more. Pour in broth and bring to a simmer.
Break spaghetti in half and add to the pan. Distribute spaghetti as evenly as possible and cover the pan tightly. Cook on medium-high for 2 minutes. Uncover and give everything a stir. Repeat this process of uncovering, stirring, and covering every 2 minutes or so, until pasta is cooked to your desired doneness.
Turn off the heat and drizzle in Worcestershire sauce, plus another pinch of salt if needed. Stir to combine, and serve in bowls topped with green onions.