To make this dish for dinner tonight and to save for another night, divide the spaghetti, sauce and garnishes between two smaller baking dishes. Bake one immediately and cover the other with foil and freeze for later.
To freeze this dish, assemble as instructed minus the green onions and pickled chiles (add these before baking), wrap with foil, and freeze for up to 2 weeks. Thaw it in the refrigerator overnight then bake at 375°F covered in foil for 1 hour or until thoroughly heated. Remove the foil and bake 15 minutes longer or until the cheese is bubbly.
If you like things very spicy, don’t bother seeding the jalapeño chiles. If you like things a bit more mild, scrape out the seeds and ribs using a spoon.