This study investigated the effect of different doses of UV-C radiation associated with modified atmosphere packaging (MAP) on the conservation of minimally processed grated anco squash. The cucurbit (from producers in Santiago del Estero, Argentina) was washed, sanitized, cut, peeled, grated, and centrifuged. The product was subjected to different doses of UV-C radiation: 5 kJ/m² (T5); 15 kJ/m² (T15); 30 kJ/m² (T30); and 50 kJ/m² (T50). In addition, an immersion treatment with NaClO-100 ppm-3 min (TH) and a control (TC) without any treatment were also included. All treatments were packaged in PVC trays and sealed with 35 μm thick polypropylene film containing a normal atmospheric gas composition (passive MAP). Samples from each treatment were evaluated in triplicate during storage at 5 °C on days 1, 4 and 8, analyzing the following parameters: sensory (overall appearance, color, and taste), color (L*, a*, and b*), phenolic compounds (PC), antioxidant capacity (AC), total carotenoids (TC), and microbial counts (total mesophiles and psychrophiles). Treatments T5 and T15 maintained sensory quality for up to 8 days at 5 °C, with no significant differences observed between all treatments in the color parameters analyzed during storage. Moreover, all treatments generally showed a decrease in PC (12-20%) and TC (15-37%) content, while AC showed an increase (15-40%) compared to initial values after 8 days. On the other hand, treatments T15, T30, and T50 were effective in significantly reducing the psychrophilic microorganisms load (limiting) up to 4 days of storage, with reductions of 1–2 log compared to TH and TC (6 log CFU/g). After 8 days, all treatments reached the established limit. Therefore, it is concluded that T15 treatment was the most suitable for preserving grated anco squash for up to 4 days at 5 °C, especially avoiding the use of sodium hypochlorite as a sanitizer.