Cowboy Spaghetti Bake

Cowboy Spaghetti Bake 1 lb uncooked spaghetti Olive oil 2 slices bacon, chopped 1 onion, diced 4 jalapeño chiles, diced 1 lb lean ground beef 1 tablespoon chili powder Dash salt 1 can (28 oz) fire-roasted crushed tomatoes 1/2 cup shredded Cheddar cheese (2 oz) 1/4 cup sliced green onions (4 medium) 1/4 cup pickled jalapeño chiles Heat large stockpot of water to boiling. Once water is boiling vigorously, add generous dash of salt and the spaghetti. Cook about 3 minutes less than cooking time stated on box. Drain; return to stockpot. Toss spaghetti with a drizzle of olive oil; set aside. Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with olive oil cooking spray. In deep 10-inch skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, remove bacon from skillet; drain on paper towel-lined plate. Set bacon aside. Pour off all but 2 teaspoons bacon drippings from skillet. Add onion and diced chiles to drippings; sauté over medium heat about 2 minutes. Add beef; cook 8 to 10 minutes, stirring occasionally, until browned and thoroughly cooked. Add chili powder and dash salt; stir to combine. Stir in tomatoes. Heat to a simmer. Taste sauce for salt; add more if needed. Cover; simmer 15 minutes longer. Remove from heat. Add sauce to spaghetti in stockpot; toss. Spread in baking dish. Top with cheese, green onions, pickled chiles and reserved bacon. Bake 15 to 20 minutes or until cheese is melted and bubbly.