If you don't get enough iron, you'll feel weak and fatigued. Foods with little iron include chicken, broccoli, pork and peanut butter. The best sources of iron tend to be red meats, legumes and some vegetables (spinach and green beans are both good if you want iron). Of course, too much iron also isn't good, leading to infections, organ damage and gastrointestinal troubles.
Boil or steam the chayote halves for 30 to 40 minutes, or until tender. Alternatively, bake the halves for 20 to 30 minutes at 375 degrees Fahrenheit. Allow the halves to cool until you can comfortably handle them. Remove the seed from the one half and set it aside. Scoop the flesh out of the peel with a large spoon.
From here, how you cut the chayote will depend on how you intend to use it. If using the fruit raw to put in a salad, cut the chayote crosswise in 1/4 inch thin slices. If you plan on boiling, steaming, baking or pureeing the chayote, you can cut the quarters lengthwise into 3 or 4 thick strips, and then cut these strips crosswise into chunks of approximately 1 inch.